Ingredients:

  • 1 lb (450 g) Cooked Lobster Shells (rinsed, crushed)
  • 6 oz (170 g) Cooked Lobster Meat, diced
  • 2 Tbsp (30 ml) Olive Oil
  • 5 Tbsp Unsalted Butter (divided)
  • 2 medium Shallots, minced
  • 3 cloves Garlic, minced
  • 1 Tbsp (15 ml) Tomato Paste
  • 1/4 cup (60 ml) Cognac or Brandy (optional)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 4 cups (950 ml) Cold Water or Fish Stock
  • 3 large Fresh Thyme sprigs
  • 1 large Bay Leaf
  • 2 Tbsp (30 g) All-Purpose Flour
  • 1 cup (240 ml) Heavy Cream (35% fat)
  • To taste Kosher Salt or Sea Salt
  • 1/2 tsp White Pepper
  • Pinch Cayenne Pepper (optional)

Instructions:

  1. Sauté Shells: Heat the olive oil in a large saucepan over medium-high heat. Add the rinsed and roughly crushed lobster shells. Sauté vigorously, stirring frequently, until the shells turn bright red and start to stick slightly to the pan (approx. 5–7 minutes).
  2. Sauté Aromatics: Add 2 Tbsp of butter, the shallots, and garlic to the pan. Reduce heat to medium. Cook until shallots are translucent and fragrant (approx. 3 minutes).
  3. Activate Tomato Paste: Stir in the tomato paste. Cook, stirring constantly, for 1–2 minutes until it darkens slightly and smells sweet (pincage).
  4. Deglaze with Alcohol: Pour in the Cognac (if using) and white wine. Scrape up any browned bits from the bottom of the pan (the fond). Bring to a simmer and reduce the liquid by half.
  5. Simmer the Stock: Add the cold water/stock, thyme sprigs, and bay leaf. Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting (a gentle bubble). Simmer, uncovered, for 45–60 minutes, allowing the liquid to reduce by at least one-third.
  6. Strain the Stock: Carefully pour the entire contents of the saucepan through a fine-mesh sieve set over a clean bowl. Press firmly on the solids (shells) to extract all remaining liquid, then discard the solids. (You should have approximately 2.5 cups of stock).
  7. Prepare the Roux Base: Wipe the saucepan clean. Melt the remaining 3 Tbsp of butter over medium heat. Whisk in the 2 Tbsp of flour to form a smooth paste (the roux). Cook the roux for 1–2 minutes, ensuring it remains blonde.
  8. Thicken the Sauce: Gradually ladle the warm strained lobster stock into the roux, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly to coat the back of a spoon.
  9. Add the Cream: Reduce the heat to low. Slowly whisk in the heavy cream. Stir well until the sauce is uniform and creamy. Do not allow the sauce to boil after adding the cream.
  10. Season and Finish: Add the salt, white pepper, and cayenne pepper (if using). Taste and adjust seasoning as necessary. Gently fold the diced cooked lobster meat into the sauce and heat through for 1 minute.
  11. Serve: Remove from heat immediately and serve piping hot over pasta or fish.