Shellfish Sauce

Name: Shellfish Sauce
Ingredients: Dash Cognac; 2 oz (50 g) unsalted butter; Shellfish of your choice, e.g. lobster, prawns; 1 pint (600 ml) fish glaze; 5 fl oz (150 ml) double cream; 2 egg yolks; Salt and pepper

Preparation info

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

When using this recipe to make Lobster Sauce (for example, to accompany Supreme of John Dory with Spring Vegetables), omit the egg yolks.

Ingredients

Shellfish of your choice, e.g. lobster, prawns
2 oz (50 g) unsalted butter

Sauce
Pescatarian
Spring
Gluten-free

Method

First boil the shellfish. Remove the flesh from the shell(s) and reserve the flesh. Grind the shells – you need at least 10 oz (300 g) – in a food processor and sauté gently in butter. Flame in the C