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Lobster Sauce

Yield Makes 3 cups
Lobster shells cooked in lobster stock boosts the flavor factor in the pasta sauce.


  • 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

How to Make It

  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.

Zimzala Restaurant, Huntington Beach, California