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1 pint
Easy
Published 1965
Shell lobster and boil chopped shells in fish fumet for a minute or two. Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until smooth. Strain fish fumet and add to roux, stirring continuously until sauce is rich and creamy. Simmer gently for 20 minutes; then add cream and continue cooking, uncovered, stirri