Ingredients:

  • 4 tbsp Unsalted Butter, divided (2 tbsp for sauté, 2 tbsp for roux)
  • 1 tbsp Olive Oil (Extra Virgin)
  • 2 large Shallots (finely minced)
  • 3 cloves Garlic (minced)
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Tomato Paste
  • 1/4 cup Cognac or Brandy
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 3 cups High-Quality Lobster Stock
  • 1 tsp Kosher Salt, to taste, divided
  • 1/2 tsp Freshly Ground Black Pepper, to taste
  • 1 cup Heavy Cream (35% fat)
  • 8 oz Cooked Lobster Meat (diced, claws and tail preferred)
  • 1 tsp Fresh Tarragon (finely chopped, optional)
  • 1 tsp Freshly Squeezed Lemon Juice

Instructions:

  1. Melt 2 tbsp of butter and 1 tbsp of olive oil in the saucepan over medium heat. Add the minced shallots and cook gently for 5–7 minutes until translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
  2. Stir in the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavour.
  3. Remove the pan from the heat briefly. Add the Cognac/Brandy. Return to medium-high heat. Allow the alcohol to bubble vigorously, then tilt the pan slightly toward the burner to ignite the fumes (flambé). Let the flame burn out completely (about 30 seconds).
  4. Pour in the white wine, scrape up any browned bits (the fond) from the bottom of the pan, and reduce the liquid by half (about 3–4 minutes).
  5. Melt the remaining 2 tbsp of butter into the reduced liquid base. Sprinkle in the 2 tbsp of flour and whisk continuously for 2 minutes to create a smooth, pale roux.
  6. Gradually whisk in the cold lobster stock, a cup at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently.
  7. Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes to allow it to thicken slightly and for the flavours to marry.
  8. Pour the entire sauce mixture through a fine-mesh sieve or chinois into a clean bowl or back into the saucepan. Press down on the solids to extract maximum liquid flavour, then discard the solids. This step ensures a silky texture.
  9. Return the strained sauce base to low heat. Whisk in the heavy cream. Bring the sauce back to a very gentle simmer (do not boil aggressively).
  10. Stir in the diced cooked lobster meat and heat gently for 2–3 minutes until the lobster is warmed through.
  11. Remove from heat. Stir in 1 tsp of fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.