Ingredients:

  • Shells from 2 lobster tails or 1 small cooked lobster body (approx. 200g), roughly chopped
  • 1 Tbsp Olive Oil
  • 2 medium Shallots, finely diced
  • 2 cloves Garlic, smashed and minced
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Brandy or Cognac
  • 1 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Water or Neutral Stock (fish or vegetable)
  • 1 Bay Leaf
  • 1 sprig Fresh Thyme
  • 6 oz Unsalted Butter, cut into 1/2-inch cubes and kept ice cold
  • 1 tsp Fresh Lemon Juice
  • Pinch Cayenne Pepper
  • Salt and White Pepper, To taste
  • 1 Tbsp Fresh Tarragon or Chives, finely chopped

Instructions:

  1. Roast the Shells: Preheat oven to 400°F (200°C). Toss the chopped lobster shells with a drizzle of olive oil. Roast on a baking tray for 8-10 minutes until lightly toasted and fragrant. Alternatively, skip roasting and sauté immediately.
  2. Sauté Aromatics: Heat the remaining olive oil in a heavy-bottomed saucepan over medium heat. Add the shallots and sauté gently until translucent (3–4 minutes). Add the garlic and tomato paste, cooking for 1 minute until the tomato paste darkens slightly.
  3. Add Shells and Deglaze: Add the roasted lobster shells to the pot. Pour in the Brandy/Cognac. Let it bubble vigorously for 30 seconds to burn off the raw alcohol taste (flambé carefully if desired).
  4. Simmer and Reduce: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and reduce the wine by half. Add the water/stock, bay leaf, and thyme sprig. Bring to a low simmer and cook uncovered for 20 minutes.
  5. Strain the Stock: Carefully pour the lobster stock through a fine-mesh sieve (or Chinois) into a clean saucepan. Press down firmly on the shells to extract liquid, but do not mash the solids. Discard the shells and aromatics.
  6. Concentrate the Reduction: Place the strained liquid back on medium-high heat and reduce rapidly. Aim for a concentrated liquid (a gastrique) that measures about 60–80ml (1/4 to 1/3 cup). The liquid should be slightly syrupy.
  7. Reduce Heat: Lower the heat to the absolute lowest setting—the sauce must be warm, not hot (around 150°F/65°C). Remove the pan completely from the heat if your stovetop holds heat aggressively.
  8. Mount the Butter: Using a whisk, vigorously whisk in 1–2 cubes of ice-cold butter at a time. Do not add more butter until the previous cubes are completely melted and incorporated. Continue this process until all the cold butter is emulsified and the sauce is thick and velvety.
  9. Season and Finish: Whisk in the lemon juice, cayenne pepper, salt, and white pepper to taste. Garnish with fresh tarragon or chives before serving immediately.