---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lobster American Sauce
 Categories: Seafood, Emeril, Ethnic, Am/la
      Yield: 1 cup
 
      1 lb Whole lobster; steamed and
           -shells removed
      2 tb Olive oil
      1 tb Butter
      2 tb Shallots; minced
      1 tb Garlic; minced
      2 tb Tomato puree
    1/2 c  Brandy
      1 c  Shrimp or fish stock
    1/2 c  White wine
      1 tb Parsley; chopped
      1 c  Heavy cream
      3 tb Butter
           Salt and pepper
        pn Cayenne pepper
 
  In a saute pan, heat the olive oil and butter.  When
  the pan is smoking hot, add the lobster shells.  SAute
  the shells for 2-3 minutes, or until bright res.  add
  the shallots and garlic and saute for 1 minute.  Stir
  in tomato puree.  Flambe the brandy.  Pour in the
  shrimp stock and white wine.  Season with parsley,
  salt and pepper.  Bring the liquid up to a boil.
  Simmer 15 minutes.  Remove from heat and strain
  through a fine chinois into a sauce pot.  Whisk in the
  cream amd brign to a boil.  Reduce to a simmer.
  Simmer for 2-3 minutes.  Mount in the 3 tablespoons
  butter. Season with salt and cayenne.
  
  Source: Essence of Emeril, #2329, TVFN
  formatted by Lisa Crawford, 4/29/96
 
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