Lobster Sauce

Preparation info

  • Makes About

    1.2 litres

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 675 g/ lb lobster shells
  • 25 ml/1 fl oz oil
  • 225 g/8 oz mirepoix (leek, celery, carrot, onion)
  • ½ clove garlic, crushed
  • 85 ml/3 fl oz brandy or Armagnac
  • tbsp tomato purée
  • 1.7 litres/3 pints fish stock
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 10 g/¼ oz fresh tarragon
  • Pinch of saffron


    Preheat the oven to 180°C/350°F/Gas Mark 4.

    Chop up the shells so that they are quite small. Heat the oil in an ovenproof pan, add the mirepoix of vegetables and the garlic, cover with a lid and sweat over a medium heat, stirring occasionally, until the vegetables start to soften. Add the lobster shells and continue to sweat for a further 10 minutes, then add the brandy and allow it to reduce by about half. Stir in the tomato purée, fish stock and herbs and bring to the boil. Continue cooking in the oven for 1½ to 2 hours (the liquid should be just simmering). When the sauce is cooked, strain through muslin or a fine sieve.

    To make a soup, add tablespoons of flour before putting in the brandy. Place in a hot oven (230°C/450°F/Gas Mark 8) for 10 minutes to singe the flour, then remove, add the brandy and continue with the recipe. Finish by stirring in double cream to taste.

    The finished sauce can also be kept in the freezer for several months.