Tuesday, 11 February 2014

Lobster Sauce

Olive oil
30g butter
1 onion, fine chopped
1 celery stalk, fine chopped
1 carrot, fine chopped
1 garlic clove, crushed
1 lobster shell, meat moved
30g plain flour
Tomato purée
300ml fish stock
600ml double cream

In a pan heat a glug of olive oil and the butter till melted then add the vegetables and garlic and sauté gently till softened but not coloured.

Add the lobster shell and crush with a wooden spoon.

Add the flour and a dash of tomato purée and cook for 5 minutes.

Add the stock and cream and cook for 20 minutes.

Move from the heat and let cool a little then place in a liquidisers and blitz to a smooth soup like consistency.

Pass through a sieve.

Check seasoning.

Serve with pasta.

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