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Lobster Sauce!

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Don't toss those lobster shells. Make this delicious sauce from lobster shells and vegetables. The same method may be used with crab or shrimp shells. The sauce may be made up to 2 days in advance.

Prep Time: 10 minutes

Cook Time: 1 hours, 30 minutes

Ingredients:

1 Tablespoon vegetable oil
4 Tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
2 Tablespoons minced shallots
1 Tablespoon minced garlic
2 Tablespoons bleached all-purpose flour
1/4 cup Cognac or other brandy
Reserved shells from 1 to 1-1/2 pound lobsters
4 cups shrimp stock, chicken stock, or canned low-sodium chicken broth
3 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1 cup heavy cream

Preparation:

Heat the oil and melt the butter in a medium heavy stockpot over medium-high heat. Add the onions, celery, and carrots and cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes. Add the brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits.

Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat. Reduce the heat to medium-low. Add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is lightly thickened, about 1 hour.

Strain the sauce through a fine-mesh strainer into a medium saucepan. Add the cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (The sauce can also be stored in an airtight container in the refrigerator for up to two days.)

Yield: about 3 cups