- some crustacean shells , cut into pieces
- ½ cup oil
- 4 ½ oz butter
- dry white wine
- 4 tablespoons Brandy , ignited
- 3 tomatoes
- 1 tablespoon tarragon
- 4 tablespoons heavy cream
- 1 tablespoon shallots
- chili pepper
- white pepper
This sauce is crucial to make lobster à l’américaine. It is good also to accompany sole – or other fish – fillets, seafood and poached eggs.
Put the shells in a pan where oil and butter are already smoking hot, season with salt and pepper and stir over very high heat for a few minutes. Remove all the fat and add the shallot, brandy, white wine, tomato and a dash of Cayenne pepper.
Bring to the boil. Over moderate heat reduce the sauce to a scanty 10 fl oz and remove the shells.
Off the heat add the butter in small pieces, with tarragon and cream. Keep in a bain-marie until ready for use.