lobster sauce & stock

original post:http://greedygirlcooks.blogspot.com/2016/03/lobster-stock-sauce.html

Ingredients

For the stock

Shells and head of lobster (preferably lobster that has been broiled or grilled in the shell)

2 tablespoon butter

1 onion rough chopped

1 celery stalk rough chopped

1 Carrot rough chopped

1 teaspoon Salt

6 cups Water

2 cups white wine

For the sauce

1 cup Stock

Salt (to taste)

½ teaspoon Sugar

1 tablespoon Roux (optional see greedy tips)

¼ teaspoon black pepper

Instructions

For the stock

• Reserve the shells and head from lobster that has been previously cooked.
• In a pot melt butter and sauté onion, celery, and carrots.
• To that mixture add, salt, water, wine, and lobster shells bring to a boil.
• Once its boiling turn the heat to low and allow it to simmer for 45 minutes.
• After 45 minutes turn off the heat and allow the mixture to completely cool.
• Place in the refrigerator overnight .
• The next morning using a fine sieve, strain the lobster shells and vegetables from the stock and discard
• if your not making the sauce, pour contents in ice-cube trays for easy use and freeze. Or pour in a freezer safe container.

For the sauce

• Place 1 cup of stock in a sauce pan
• Add salt to taste sugar and black pepper
• Reduce uncovered until the sauce becomes thick and rich (takes a while)
• To speed up the process to it gets thicker faster you may add a roux, which is a mixture of cooked fat and flour
• Use the sauce on pasta, steak and fish

Greedy Tips:

• Make a roux according to Google: Begin by heating 2 tablespoons oil or butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.