HungryForever

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

Ingredients

1 1/2 tsp. = Vegetable oil8 ml.
1 1/2 tsp. = Olive oil8 ml.
1/4cup = Diced onions63 ml.
1/4cup = Diced shallots63 ml.
1/2cup diced carrots125 ml.
1/2cup = Diced celery125 ml.
1 tsp. = Minced garlic5 ml.
Dash = Freshly ground black pepper
1/2 tsp. = Minced fresh thyme3 ml.
1 tsp. = Minced fresh tarragon5 ml.
1 each = Bay leaf
1cup = Bottled clam juice250 ml.
1/4cup = Apricot preserves63 ml., all-fruit
1/2cup fish stock125 ml., see recipe below
1cup = Diced tomatoes250 ml., fresh or canned
2 tbsp. = Tomato puree30 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).