Ingredients:

  • 2 Lobster Carcasses (from 1.5-2lb lobsters, cooked)
  • 1 tbsp Olive Oil (15 ml)
  • 1 medium Onion, chopped (US: about 1 cup, Metric: about 150g)
  • 2 Carrots, chopped (US: about 1 cup, Metric: about 100g)
  • 2 Celery Stalks, chopped (US: about 1 cup, Metric: about 100g)
  • 4 cloves Garlic, minced (US: about 4 tsp, Metric: about 12g)
  • 1 tsp Tomato Paste (5 ml)
  • 1/2 cup Dry White Wine (120 ml)
  • 6 cups Water (1.4 Liters)
  • 1 Bay Leaf
  • 1 sprig Fresh Thyme
  • 1 tsp Black Peppercorns
  • 4 tbsp Unsalted Butter (56g)
  • 2 tbsp All-Purpose Flour (16g)
  • 2 cups Lobster Stock (475 ml)
  • 1/4 cup Dry Sherry (60 ml)
  • 1/4 cup Heavy Cream (60 ml)
  • 1 tbsp Chopped Fresh Parsley
  • Salt and freshly ground Black Pepper, to taste
  • 1.5 lbs Shrimp (Prawns), peeled and deveined (US: about 680g, Metric: about 680g)
  • 1 tbsp Olive Oil (15 ml)
  • 1 clove Garlic, minced
  • Pinch Red Pepper Flakes (optional)

Instructions:

  1. Make the Lobster Stock (Optional): Sauté lobster carcasses and vegetables in oil. Add tomato paste and wine; deglaze the pot. Add water, herbs, and peppercorns. Simmer for 1 hour. Strain and discard solids; reduce stock to 2 cups.
  2. Prepare the Sauce: Melt butter in a skillet. Whisk in flour to form a roux. Gradually whisk in lobster stock until smooth. Simmer until thickened.
  3. Add Sherry and Cream: Stir in sherry and heavy cream. Simmer until slightly reduced. Season with salt and pepper.
  4. Cook the Shrimp: Heat olive oil in a separate skillet. Add garlic and red pepper flakes. Sauté shrimp until pink and cooked through (about 2-3 minutes).
  5. Combine: Gently fold the cooked shrimp into the lobster sauce.
  6. Serve: Garnish with fresh parsley. Serve immediately.