Gastronomixs

Lobster-sauce

A sauce on the basis of a classic bisque de homard, mounted with cream and butter.

Recipe makes one litre.

Lobster-sauce

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Ingredients

600

g

bisque de homard

300

g

cream

100

g

butter

 

 

pepper

 

 

salt

Preparation method

  • Bring the bisque and cream to the boil. Reduce to the desired thickness.
  • Mount the sauce with cold cubes of butter.
  • Season to taste with salt and pepper.

Serving suggestions

  • Use the sauce as an accompaniment for fish, crustaceans, and shellfish.
  • Use the sauce as a basis for a jelly, mousse, cold or warm espuma, or vinaigrette.
  • Variation tip: replace the lobster bisque with a langoustine- or prawn stock.
  • Variation tip: add extra flavour-enhancing spices such as cloves, mace, saffron, aniseed, or fennel seeds.

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