John Myers
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Lobster Sauce, Hot
The perfect lobster sauce, hot recipe with a picture and simple step-by-step instructions.
Lobster Sauce:
- 150 ml Lobster stock
- 40 g Palm fat – palm oil
- 2 tbsp Sifted flour
- 1 tbsp Olive oil
- 100 ml Liquid cream
- 1 tbsp Freshly squeezed lemon juice
- 50 ml Orange juice
- 2 tbsp Wine or sherry
- 2 cl Cognac or brandy
- 1 tbsp Tomato puree
- 1 tsp Mustard
- 1 tsp Vinegar
- 20 g Leek
- 20 g Carrot
- 1 piece Onion
- 0,5 pole Fresh celery
- 1 tsp Garlic spice
- 1 tsp Turmeric
- 1 pinch Salt
- 1 pinch Colorful pepper
- 10 Splash Aroma rum
- 1 tsp Sweet paprika
- 1 tsp Cayenne pepper
- 1 Splash Food / soup condiments
Lobster Sauce:
- Measure out all the ingredients and stir at first when cold and then briefly boil in a saucepan until the sauce thickens, don’t forget to taste, add more if necessary. The contents are finely pureed with a food processor or a hand blender, which is then passed through a kitchen sieve. Finally, pour the finished hot lobster sauce into a sauce boat.
Use:
- Suitable for fish and crustaceans when hot. Boiled potatoes or rice with vegetables. Cold but can also be used as z. B. Cocktail Sauce.
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