Food Blogs

Lobster Sauce Recipe

Name: Lobster Sauce
Yield: 8
Ingredients: 1 1/2 tsp. = Vegetable oil (8 ml.); 1 1/2 tsp. = Olive oil (8 ml.); 1/4 cup = Diced onions (63 ml.); 1/4 cup = Diced shallots (63 ml.); 1/2 cup = Diced carrots (125 ml.); 1/2 cup = Diced celery (125 ml.); 1 tsp. = Minced garlic (5 ml.); Dash = Freshly ground black pepper; 1/2 tsp. = Minced fresh thyme (3 ml.); 1 tsp. = Minced fresh tarragon (5 ml.); 1 each = Bay leaf; 1 cup = Bottled clam juice (250 ml.); 1/4 cup = Apricot preserves (63 ml., all-fruit); 1/2 cup = Fish Stock (125 ml., see recipe below); 1 cup = Diced tomatoes (250 ml., fresh or canned); 2 tbsp. = Tomato puree (30 ml.); 1/2 lb. = Sliced cooked lobster meat. (227 gm.)

2 years ago

January 26, 2023

Gospell

Lobster Sauce

"This is an excellent sauce served over Penne Pasta. It is simple, but elegant. Invite your pastor to dinner (it always impresses the pastor!) and serve it with a mixed-greens salad with a light vinaigrette and bread."

Servings

MetricUS Imperial

Ingredients

1 1/2 tsp. = Vegetable oil 8 ml.
1 1/2 tsp. = Olive oil 8 ml.
1/4 cup = Diced onions 63 ml.
1/4 cup = Diced shallots 63 ml.
1/2 cup diced carrots 125 ml.
1/2 cup = Diced celery 125 ml.
1 tsp. = Minced garlic 5 ml.
Dash = Freshly ground black pepper
1/2 tsp. = Minced fresh thyme 3 ml.
1 tsp. = Minced fresh tarragon 5 ml.
1 each = Bay leaf
1 cup = Bottled clam juice 250 ml.
1/4 cup = Apricot preserves 63 ml., all-fruit
1/2 cup fish stock 125 ml., see recipe below
1 cup = Diced tomatoes 250 ml., fresh or canned
2 tbsp. = Tomato puree 30 ml.
1/2 lb. = Sliced cooked lobster meat. 227 gm.

Servings

MetricUS Imperial

Ingredients

1 1/2 tsp. = Vegetable oil 8 ml.
1 1/2 tsp. = Olive oil 8 ml.
1/4 cup = Diced onions 63 ml.
1/4 cup = Diced shallots 63 ml.
1/2 cup diced carrots 125 ml.
1/2 cup = Diced celery 125 ml.
1 tsp. = Minced garlic 5 ml.
Dash = Freshly ground black pepper
1/2 tsp. = Minced fresh thyme 3 ml.
1 tsp. = Minced fresh tarragon 5 ml.
1 each = Bay leaf
1 cup = Bottled clam juice 250 ml.
1/4 cup = Apricot preserves 63 ml., all-fruit
1/2 cup fish stock 125 ml., see recipe below
1 cup = Diced tomatoes 250 ml., fresh or canned
2 tbsp. = Tomato puree 30 ml.
1/2 lb. = Sliced cooked lobster meat. 227 gm.

Instructions

Heat oils in medium saucepan over medium-high heat. Then add the next 5 ingredients and saute till the onions are translucent.
Add all remaining ingredients, except the lobster, and cook over low heat, simmering 12 to 15 minutes or until vegetables are tender.
When sauce is cooked, remove from heat. Remove the bay leaf. Pour sauce into food processor or blender and puree.
Return pureed sauce to sauce pan, fold in lobster, reheat and serve (recommended over Penne pasta).

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