Lobster Sauce Americaine

Submitted by Wade Simpson, Executive Chef, Paradise Valley CC, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2007
 

Amt    Ingredient
6          lobster tails, cooked
salt and freshly ground pepper
3 tbl.    olive oil
3 tbl.    butter
1         small leek, chopped
1         onion, chopped
2         small shallots, minced
1         clove garlic, crushed
5         tomatoes, chopped
1-2 tbl. tomato purée
2 sprigs thyme
1 sprig  tarragon
1/2      bay leaf
2 tbl.   brandy
 cayenne pepper
1 tsp.    sugar (optional)
garnish chopped parsley and tarragon


Procedure:
• Remove the lobster from the tails and slice diagonally into 2-inch pieces.
• Heat the oil and 1 tablespoon of the butter in a pan. Add the leek, onions, shallots and garlic to the pan. Reduce the heat to low and cook slowly for about 5 minutes until the veggies are soft.
• Stir in the tomatoes, tomato puree, thyme, tarragon, bay leaf, wine and brandy. Bring to a boil, reduce the heat and simmer for 20 minutes.
• Strain the sauce through a sieve and pour back into the pan. Add the sliced lobster and gently heat through about 2 minutes. Taste, add a little cayenne and taste again. Add a little sugar if you think the sauce is too acid.
• Remove from the heat and stir in the rest of the butter.

Heat the oil and 1 tablespoon of the butter in a pan. Add the leek, onions, shallots and garlic to the pan. Reduce the heat to low and cook slowly for about 5 minutes until the veggies are soft.
• Stir in the tomatoes, tomato puree, thyme, tarragon, bay leaf, wine and brandy. Bring to a boil, reduce the heat and simmer for 20 minutes.
• Strain the sauce through a sieve and pour back into the pan. Add the sliced lobster and gently heat through about 2 minutes. Taste, add a little cayenne and taste again. Add a little sugar if you think the sauce is too acid.
• Remove from the heat and stir in the rest of the butter.