CREAMY LOBSTER SAUCE RECIPES

Steps:

• In a large pot, bring salted water to a boil. Add the cumin and lobster and cook for about 3 minutes. Reduce the heat and simmer for about 8 minutes. If the pot is not big enough, cook the lobster individually or in batches.
• Remove the cooked lobster. Let cool slightly, then remove the lobster tail by holding the tail and rotating the body. Remove the meat from the tail, then from the claws and legs.
• For the sauce, rinse the lobster shells, pat dry with paper towels and chop finely. Place in a pot with hot oil and roast. Add the fennel seeds and pour in the brandy.
• Peel the onions and carrots and dice. Rinse and trim the fennel and dice. Rinse, trim and slice the celery. Rinse the tomatoes and chop coarsely. Add to the pot with the lobster shells and continue cooking over low heat. Stir in the tomato paste, then deglaze with the vermouth and wine. Pour in enough broth so that everything is covered. Cook over low heat for 1-1 1/2 hours.
• When finished cooking, pour the broth through a sieve, return to the pot and boil to reduce to about 1/3. Stir in the cream and thicken slightly with the cornstarch mixed with a little bit of cold water. Cut the cold butter into pieces and mix into the sauce and season with lemon juice and salt.
• Arrange the lobster on plates and drizzle with the sauce. Serve garnished as desired.

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.