Shellfish Sauce

Preparation info

    • Difficulty


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.


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


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