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Lobster Tamarind Sauce

Yield 5 cups

Ingredients

  • Reserved lobster head, body, and tail shells
  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/4 cup brandy
  • 1/4 cup tamarind paste (from Asian or gourmet market)
  • 2 tablespoons tomato paste
  • 5 1/3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce

How to Make It

  1. Sauté lobster head, body, and tail shells in hot oil in a large pot over high heat 2 to 3 minutes. Add onion, carrot, and celery, and sauté 3 minutes or until vegetables are tender. Stir in brandy, and cook 1 minute. Stir in tamarind paste, tomato paste, and broth. Bring to a boil, reduce heat, and simmer 45 minutes.

  2. Process one-third of mixture in a blender or food processor until shells are coarsely chopped. Pour mixture through a wire-mesh strainer into a large saucepan, pressing down with back of a wooden spoon. Discard shells. Repeat procedure twice.

  3. Add cream to sauce, and cook over medium-high heat until thoroughly heated. Stir in salt and hot sauce.

  4. NOTE: If there is any extra sauce, serve with hot pasta or other grilled seafood.