45 Hot Lobster Sauce

Main Ingredients

• 3 tablespoons dry white wine
• 1½ tablespoons Armagnac
• 8

1. Bring the white wine and Armagnac to the boil in the first saucepan and reduce their volume by three-quarters.
2. Add the fish fumet and again reduce, this time by half.
3. Stir in the sauce Américaine, keep hot.
4. Chop the flavouring vegetables (carrots and onions) into tiny dice.
5. Cook them ‘al dente’ (ten minutes) in the second pan, havi