Prawn and Lobster Sauce

Preparation info
  • Makes about

    1 pint

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 small lobster
  • ¾ pint fish fumet or rich fish stock
  • 3 tablespoons


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