Lobster Sauce

Preparation info
  • About

    3 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 1 tablespoon

Method

  1. Melt the butter and sauté the shallots in it until they are tender but not browned.

  2. Stir in the flour, tomato juice and milk. Bring to a boil, stirring with a wire whisk or wooden spoon, and simmer for one minute.

  3. Add the lobster meat, sherry and cream. Reheat but do not boil.