4 tbsp. of butter
2 tbsp. of olive oil
1 small carrot finely chopped
1 small onion finely chopped
1 celery rib finely chopped
6 garlic cloves sliced thick.
1 bay leaf
½ cup of brandy
The shells from 7 small steamed lobster tails( approx. ¾ lbs.) cut in 2 inch. pieces.
6 cups of chicken stock
1 cup of whipping cream
Salsa di Aragosta alla Crema
Yield 6 ½ cups
In a stock pot, pour the oil and add the butter, cook over medium heat for 3 minutes.
Add the carrot, the onion, the celery, the 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, bring to a boil then simmer, covered with the lid slightly ajar for 1 hour. Strain the stock . Place the strained stock into a sauce pan, add the cream. Bring to a boil and cook over medium high heat for 30 minutes. Or until the sauce is reduced to 3 ½ cups.
If you are storing it to use the next day, let it come to room temperature, and place it in a covered container into the refrigerator.