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."
Servings8
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).
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