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Lobster Cream Sauce for Potatoes

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
New England
Lobster Cream Sauce for Potatoes
Ingredients
  • 1/2 cup butter
  • 2 (7 ounce) cans lobster meat, diced
  • 2 large stalks celery, diced
  • 2 carrots, peeled and chopped
  • 1 medium onion, diced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/8 teaspoon chopped fresh parsley
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup cream sherry
  • 1 quart heavy cream
  • 1/2 teaspoon salt and pepper to taste
Instructions
1
Heat the butter in a large cooking vessel over an intermediate temperature until it starts to melt. Introduce the lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice into the pot; stir frequently over an intermediate temperature until the vegetables are tender, approximately 10 minutes. Combine the flour and tomato paste into the mixture; cook for an additional 5 minutes, stirring constantly.
2
Add sherry to the pot and continue cooking for 1-2 minutes until the alcohol has evaporated.
3
Introduce heavy cream into the pot and bring it to a gentle boil. Decrease the heat to a low level; allow the mixture to simmer until it reaches a thickened consistency, coating the back of a spoon, around 15 minutes.
4
Strain the mixture through a fine-mesh sieve; discard the solids. Season with salt and black pepper to taste.