American sauce
Instructions
Scalded the bits of shell of shellfish in 30 g of butter and oil; season with salt and white pepper, and add shallots, cognac already inflamed, the flesh of the tomatoes cut in pieces and a pinch of cayenne pepper.
Stir, pour in the wine and let reduce by half.
Remove any bits of shell and finish with the remaining butter, tarragon and cream.
Ideal for shellfish, especially lobster and lobster.
Ingredients and dosing for 4 persons
- 125 g of butter
- 1 piece of lobster shell (or lobster)
- 10 cl of olive oil extra virgin
- 3 tomatoes
- 1 tablespoon of chopped tarragon
- 1 tablespoon of chopped scallions
- 20 cl of dry white wine
- 4 tablespoons of cream
- 4 tablespoons of cognac
- Cayenne pepper
- Salt
- White pepper