Lobster Sauce

Coastal Living

Lobster shells cooked in lobster stock boosts the flavor factor in the pasta sauce.

Makes 3 cups


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3 pieces star anise
1 tablespoon white peppercorns
Shells from 1 lobster, optional
1/4 cup butter
1 carrot, chopped
1 rib celery, chopped
1 onion, chopped
1/2 fennel bulb, chopped
1 cup cognac
4 cups lobster, fish, or seafood stock
1/2 cup butter, cut into pieces


1. Wrap star anise, peppercorns, and, if desired, lobster shells in a piece of cheesecloth, and tie with kitchen string; set aside.

2. Heat 1/4 cup butter in a large saucepan over medium-high heat. Add carrot and next 3 ingredients; cook 8 minutes or until tender.

3. Deglaze pan with cognac. Cook 10 minutes or until reduced to 1/4 cup.

4. Add lobster stock and spice bundle. Bring to a boil, reduce heat, and simmer 20 to 30 minutes or until reduced by half. Cool slightly.

5. Remove spice bundle; puree vegetable mixture in a blender until smooth. Strain mixture, and return to saucepan; cook over low heat until thoroughly heated. Remove from heat. Whisk in 1/2 cup butter.

Created date

October 2009