Lobster sauce. The name itself conjures images of elegant restaurants and sophisticated palates. But did you know that you can easily create this luxurious sauce in the comfort of your own kitchen? That’s right! With a handful of fresh ingredients and a little bit of guidance, you can elevate your seafood dishes to a whole new level of deliciousness.
A Sauce with a Story (and Flavor!)
Lobster sauce, despite its fancy reputation, has surprisingly humble beginnings. While its exact origins are debated, many food historians believe it originated in Chinese-American cuisine. The beauty of this sauce lies in its versatility. It’s rich, savory, and slightly sweet, making it the perfect companion for a variety of seafood dishes.
Ready to Dive In? Let’s Make Lobster Sauce!
Ingredients You’ll Need:
For the Lobster Stock:
- 1 pound lobster shells (from about 2 lobsters)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups water
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups lobster stock (strained)
- 1/2 cup heavy cream
- 1/4 cup dry sherry (optional, but adds complexity)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon white pepper, or to taste
- 1/4 cup chopped cooked lobster meat (optional, for extra lobster flavor)
Tools of the Trade:
- Large pot or Dutch oven
- Fine-mesh sieve or cheesecloth
- Whisk
- Wooden spoon
