A sauce perfect for any pasta. This recipe uses a whole, steamed lobster. View a tutorial on the best way to remove meat from a lobster to brush up on the method.

Lobster Cream Sauce with Maine Lobster
Ingredients
  • 1 lobster
  • 4 tablespoons olive oil
  • 1/2 fennel bulb chopped
  • 1/2 onion chopped
  • 3 garlic cloves
  • 3/4 cup fish stock or clam juice
  • 1/4 cup brandy
  • 2 cups cream
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
Instructions
  1. For the Lobster
  2. Steam the lobster. Remove the meat from the tails and claws; chop. Reserve the meat and the shells separately.
  3. For the Sauce
  4. Heat a stock pot over medium high heat and add in the olive oil. Cook the fennel and onion until lightly browned, and then add in the garlic. Cook for a minute more.
  5. Add in the lobster shells and cook for another minute. Add in the fish stock or clam juice and the brandy. Stir everything well and bring to a boil. Reduce heat, then simmer slowly until the liquid has been reduced by half.
  6. Strain the liquid into a new saucepan, pressing down on the shells to extract as much liquid as possible from them.
  7. Add in the cream and tomato paste, and bring to a boil. Reduce heat and reduce until the liquid has been reduced by half.
  8. Season with salt and pepper, and stir in the reserved chopped steamed lobster. Serve.