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Tips for the Restaurant Chef

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About
Crustacean sauces can be expensive to prepare. Much of the cost can be defrayed by using the crustacean meat for other dishes, especially cold dishes such as salads that will not require reheating. Crustacean shells can also be saved and converted into crustacean butter. If lobster is being presented in lobster stews or in other dishes for which it is cut into pieces, buying lobster culls instead of perfectly intact whole lobsters is far more economical.

If you are using lobster for sauce making but saving the meat for another dish or to use as a garniture, a helpful cooking method is to leave the lobster tails whole and slide a wooden skewer into each tail, between the inner-side membrane and the flesh (see photo). This prevents them from curling in the pot and makes it easier to slice presentable medallions.

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