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
  • Dash Cognac
  • 1 pint (600 ml) fish glaze
  • Salt and pepper
  • 5 fl oz (150 ml) double cream
  • 2 egg yolks


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 Cognac, add the fish glaze and simmer for 10 minutes or so. Season with salt and pepper. Stir in the cream over a low heat. Strain through muslin, sieve into another pan and beat in the egg yolks over a low heat. Serve at once with the reserved poached shellfish or with poached turbot or cod (in which case, use the shellfish meat as a starter).