Lobster Sauce

Ingredients

• Karkasse (from a lobster)
• 2 EL sunflower oil
• 2 EL cognac
• 1 EL Noilly Prat
• 2 carrots
• 0.25 celery
• 0.5 leek stalk
• 2 shallots
• 2 Garlic cloves
• 2 Tomatoes
• 1 bay leaf
• 1 clove of nutmeg
• 4 juniper berries
• 20 g butter
• 1 tsp tomato paste
• 120 g crème double
• Salt
• 1 pinch cayenne pepper

Instructions

1. 1.

   Clean the lobster shell thoroughly, remove all tissue parts and pat dry. Break the shell into pieces, preferably in a mortar. Then roast evenly in hot oil while stirring, deglaze with Noilly Prat and cognac, set aside.

2. 2.

   Peel celery and carrots, cut into cubes. Clean leek and slice. Peel shallots and dice. Peel garlic cloves and halve them. Wash tomatoes and quarter them.

3. 3.

   Sauté celery, carrots and shallots in not too hot butter. Stir in tomato paste, spices and leek, add garlic and tomatoes, cover with water and bring to a boil while stirring. Then simmer for about 45 minutes over low heat, skimming occasionally. Finally stir in crème double and season with salt and cayenne pepper. Strain the sauce and optionally finish with whipped cream.