Lobster Sauce Header

Lobster Sauce Header Image: Asande Mpila

Lobster sauce: A delicious seafood treat on date night

Bring flavour to Valentine’s Day dinner with this delicious lobster sauce. It’s a versatile and tasty sauce that shows real love with food.

Lobster Sauce Header

Lobster Sauce Header Image: Asande Mpila

Are you preparing a big “I love you” meal on Valentine’s Day? Are you making fresh seafood which is a favourite during summer in South Africa? You’re in luck because we have an incredible finishing sauce for you. Our lobster sauce is perfect for pasta, baked fish or even mixed shellfish. It has a depth of flavour, smooth texture and a whole lot of uses. You and your loved one will be dining out in style tonight and this sauce is the way.

Lobster sauce extras:

This is no basic lobster sauce but it is very easy to make. The lobster shells help flavour your sauce while the cognac and other ingredients keep adding to the body and taste. There is no need to rush with this sauce as the flavours need time to settle and combine into something great. You can cook some prawn pasta and finish it in this sauce. You can make a prawn cocktail with a garnish of your sauce too. Crab sticks would be an amazing snack if you dipped them into the sauce.

Beware of any iodine or shellfish allergies when making your sauce.

Bring flavour to Valentine’s Day dinner with this delicious lobster sauce. It’s a versatile and tasty sauce that shows real love with food.

Lobster sauce recipe

5 from 2 votes
Recipe by Asande Mpila Course: SideCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

40

minutes

Ingredients

  • 4 tbsp 4 unsalted butter

  • 1 tbsp 1 vegetable oil

  • ½ cup ½ finely chopped yellow onion

  • ¼ cup ¼ finely chopped celery

  • ¼ cup ¼ finely chopped carrots

  • 2 tbsp 2 minced shallots

  • 1 tbsp 1 minced garlic

  • 2 tbsp 2 all-purpose flour

  • ¼ cup ¼ cognac, or white wine

  • Shells from 2 (1½-pound) lobsters

  • 4 cups 4 shrimp stock, or canned low-sodium chicken broth

  • 3 tbsp 3 tomato paste

  • 1 tsp 1 kosher salt

  • ¼ tsp ¼ paprika

  • tsp cayenne

  • 1 cup 1 heavy cream

Method

  • Add the butter and oil to a medium, heavy stockpot over medium-high heat.
  • Once the butter has melted, add the onion, celery, and carrots and then cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes.
  • Stir in the flour and continue to stir until the mixture is a light blond colour, about 2 minutes.
  • Add the cognac (deglaze) and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits.
  • Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat.
  • Reduce the heat to medium-low and add the tomato paste, salt, paprika and cayenne. Simmer uncovered, stirring often, until the sauce is slightly thickened, about 1 hour.
  • Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.
  • Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until the sauce is reduced to about 3 cups, about 15 minutes
  • Use warm with seafood dishes or as a finishing sauce.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more lovely Valentine’s recipes to prepare for your loved one on date night? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

Tags: