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Lobster American Sauce

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      Title: LOBSTER AMERICAN SAUCE
 Categories: Seafood, Emeril, Ethnic, Am/la
      Yield: 1 Cup
 
      1 lb Whole lobster; steamed and
           -shells removed
      2 tb Olive oil
      1 tb Butter
      2 tb Shallots; minced
      1 tb Garlic; minced
      2 tb Tomato puree
    1/2 c  Brandy
      1 c  Shrimp or fish stock
    1/2 c  White wine
      1 tb Parsley; chopped
      1 c  Heavy cream
      3 tb Butter
           Salt and pepper
        pn Cayenne pepper
 
  In a saute pan, heat the olive oil and butter.  When the pan is
  smoking hot, add the lobster shells.  SAute the shells for 2-3
  minutes, or until bright res.  add the shallots and garlic and saute
  for 1 minute. Stir in tomato puree.  Flambe the brandy.  Pour in the
  shrimp stock and white wine. Season with parsley, salt and pepper.
  Bring the liquid up to a boil. Simmer 15 minutes. Remove from heat
  and strain through a fine chinois into a sauce pot.  Whisk in the
  cream amd brign to a boil. Reduce to a simmer. Simmer for 2-3
  minutes. Mount in the 3 tablespoons butter. Season with salt and
  cayenne.
  
  Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford,
  4/29/96
 
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