This sauce needs no explanation to the American public, although here it does have caviar as a surprise ingredient. Caviar was part of the original version; use payusnaya, or pressed caviar here since it is full of flavor and the least expensive.
If the sauce is to be served with cold cooked crab or lobster, sieve the liver, the coral, and/or the fat from the crab or lobster shells, and add them to the sauce along with any juices from the shells. This shellfish version is very perishable and must be eaten right away.
Toss the tomatoes in a hot sauté pan for 3 minutes, or until just dry. Cool and place in a bowl with the other ingredients. Mix well.
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