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Sugo di Aragosta
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4 tablespoons butter
2 tablespoons olive oil
1⁄2 carrot, fi nely chopped
1⁄2 onion, fi nely chopped
1⁄2 celery rib, finely chopped
1 bay leaf
6 garlic cloves, sliced thick
Shells from 3 medium steamed lobster tails, cut in 2-inch pieces
1⁄2 cup brandy
3 cups Chicken Stock
1⁄2 cup Tomato Sauce
11⁄2 cups whipping cream
Pinch of red pepper flakes (optional)
Makes 3-1/2 Cups
In a stock pot, cook the butter and olive oil over medium heat for 3 minutes. Add the carrot, onion, celery, bay leaf, and the garlic. Cook for 10 minutes, stirring well.
Add the lobster shells and cook 10 more minutes, stirring well every 5 minutes. Add the brandy and cook 3 more minutes, stirring well.
Add the Chicken Stock and Tomato Sauce, bring to a boil then simmer, covered with the lid slightly ajar for 1 hour. Strain the stock. Place the strained stock into a saucepan, add the cream and red pepper fl akes. Bring to a boil and cook over medium heat for 20 to 30 minutes.
If you are storing it to use the next day, let it come to room temperature, then place it in a covered container in the refrigerator.
©2013 Nick Stellino Productions