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Sauce cardinal

for 1 litre

Main course sauce Lobster

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Ingredienser

Sauce homard

1000 ml Debic Culinaire Original

1000 ml fish fumet

200 gr lobster shells

300 ml Chardonnay wine

100 ml vermouth

100 ml brandy

70 g carrots

100 g celery

50 g shallots

20 g flat parsley

10 g tarragon

15 g chervil

1 lemon

2 g salt

Lobster reduction

1000 ml fish fumet

200 g lobster shells

300 ml Chardonnay wine

100 ml vermouth

100 ml brandy

70 g carrots

100 g celery

50 g shallots

1 lemon

100 g coral (lobster roe)

Salt

Lobster butter

200 g lobster shells

10 g kashmiri chilli powder

1000 g butter

200 g tomato paste

Tillredning

Sauce Cardinal

Sauté the crushed lobster shells until they start to turn red. Add the Chardonnay wine, vermouth and brandy. Flame off the alcohol. Add tomato purée and finely sliced vegetables. Add the fish fumet and simmer the broth for at least one hour.

Pass the mixture through a fine sieve. Bring back to the boil and add the Debic Culinaire Original. Reduce by one third of the volume. Infuse the mixture with the herbs and leave to infuse for ten minutes. Pass through a sieve, season the sauce with salt and balance the acidity with some lemon juice.

For the reduction, repeat the first step or take some basic lobster fond and reduce to 1/10 of the volume. Whisk in the coral and season with salt and lemon juice and reserve in the refrigerator.

For the lobster butter, sauté the lobster shells in some butter, add the chilli powder and tomato purée and the rest of the butter. Leave to simmer for one hour. Pass through a fine sieve and reserve in the refrigerator.

Garnering

Serving suggestions

Emulsify the cream sauce with the lobster butter.

Pour the cream sauce into the centre of the plate.

Spoon some tomato paste onto the plate.

Garnish the plate with the lobster reduction.

Dress the lobster tail and claw and some fresh herbs onto the plate.

Receptetiketter Main course sauce Lobster Dinner Evening European Cream parfait

Debic bagare

Debic bagare