Recipe: Maine Lobster Cream Sauce

(yield: 1 quart)


* 6 Maine Lobster shells, meat reserved for another use
* 1 Tbsp. whole mixed peppercorns
* 3 Tbsp. extra virgin olive oil
* 2 large white onions, peeled and diced
* 2 whole carrots, cut in thick pieces
* 2 celery stalks, cut in thick pieces
* 1 fennel bulb, cut in thick pieces
* 2 Tbsp. tomato paste
* ½ cup sherry
* ½ cup dry white wine
* ½ tsp. smoky paprika
* ½ tsp. ground chili powder
* 1 tsp. ground nutmeg
* ½ tsp. ground allspice
* 2 quarts cold Maine Lobster stock
* 1 thyme sprig
* 1 bay leaf
* 2 sprigs flat leaf parsley
* ¼ cup flour
* ¼ cup unsalted butter
* ¼ cup whole milk
* 2 tsp. salt


1. In a large stock pot, cook diced onion, cut carrots, cut celery and cut fennel bulb in olive oil until onions become translucent.
2. Add tomato paste and Maine Lobster shells.
3. Add sherry and white wine and cook approximately 5 minutes.
4. Lower heat and add smoky paprika, chili powder, nutmeg, allspice, cold Maine Lobster stock, thyme, bay leaf, and parsley. If necessary, add water to completely cover shells.
5. Cook over low heat, uncovered, approximately 1 hour.
6. Strain into medium stock pot over medium low heat.
7. Combine butter and flour over low heat until mixture comes together but stays a pale color. Stir in milk and salt and whisk until thick.
8. Whisk the thickened milk mixture into the Lobster court bouillon. Whisk well and bring to a boil, then immediately reduce to a simmer. Allow this to cook until the sauce thickens.
9. Salt to taste.
10. Sauce can be stored in refrigerator up to 3 days, or in freezer up to 2 weeks.

*sauce is wonderful served over grilled polenta, or layered with lasagna noodles and baked to a golden top!