Lobster Sauce for Mashed Potatoes
Description
This rich, lobster-flavored cream sauce recipe has a hint of sherry and thyme. It's perfect on mashed potatoes and also lovely with salmon and asparagus.
Ingredients
•
1/2 cup butter
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2 (7 ounce) cans lobster meat, diced
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2 large stalks celery, diced
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2 carrots, peeled and chopped
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1 medium onion, diced
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1 teaspoon minced fresh thyme
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1 teaspoon whole black peppercorns
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1 bay leaf
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1/8 teaspoon chopped fresh parsley
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1/8 teaspoon seasoned salt
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1/8 teaspoon lemon juice
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1/4 cup all-purpose flour
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2 tablespoons tomato paste
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1/2 cup cream sherry
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1 quart heavy cream
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1/2 teaspoon salt and pepper to taste
Directions
1
Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes, stirring constantly. Add sherry; cook off the alcohol, 1 to 2 minutes.
2
Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.