lobster sauce

Fish Quenelles with Lobster Sauce   

(350

(180 ml) 35% cream

nutmeg

chervil,

shallot, chopped

(250 ml) crushed lobster carcass

olive oil

(30 ml) white wine

(30 ml) butter

(30 ml) flour

(310 ml) milk

Salt and white pepper

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In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate.  

Dumplings (Quenelles) 

In a saucepan, brown the shallot with the lobster carcass in the oil. Deglaze with the wine. Add the butter and sprinkle with the flour. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Strain. Season with salt and pepper. 

Divide the sauce among four shallow plates and top with the dumplings. Garnish with chervil. 

For a traditional presentation, pour the sauce over the dumplings in a serving dish and brown in the oven under the broiler.   

Lobster Sauce 

Cette recette est excellente.
La texture onctueuse est surprenante et agréable.
Je l'ai préparé avec de la morue et pris soin de bien mélanger le tout.
C'est un grand succès... tous ont adoré.
J'en ai même fait un repas principal.
Pour faire une variété, j'ai ajouté un assaisonnement de 6 poivres... avec un bon Chardonnay... hmmmm... un régal!

Merci pour cette autre très bonne recette qui fait de moi un chef à chaque occasion où je cuisine du Ricardo le chef!

Peut-on congeler la sauce au homard ?
merci

Vraiment pas présentable dans mon cas, les quenelles  ont fait des flocons. Le goût n'était pas non plus très intéressant.

J'ai fait cette recette très facilement.  J'ai même changé le poisson pour des crevettes crues. Un vrai succès

Je viens de livre votre commentaire Kimberly Ann Milton McSween. Vous avez le droit à votre opinion mais faudrait peut être expliquer pourquoi vous considérez que cette recette ne fonctionne pas du tout ? Franchement jusqu'à présent j'ai toujours été très satisfaite des recettes de Ricardo et sans autres détails de votre part, je considère que c'est une mauvaise critique gratuite ! Voilà mon commentaire... Je vais l'essayer et je vous reviendrai avec mes commentaires.

Cette recette ne fonctionne pas du tout. A trop vouloir simplifier, vous l'avez scrappé.

C'est pas beau le gaspillage.

Rich, creamy and decadent lobster sauce pairs perfectly with tender ravioli. Make this easy yet elegant recipe for romantic meals or dinner parties!

Best Lobster Ravioli Sauce Recipe + VIDEO

butter

shallot (finely diced)

garlic (minced)

heavy cream

cooking sherry

Old Bay seasoning

tarragon

lobster tail meat (cooked

parmesan cheese

lobster cheese

Salt and pepper

old bay seasoning

Set a large sauté pan over medium heat. Add the butter and olive oil to the pan.

Meanwhile chop the shallot and garlic. Then chop the lobster tail meat into small ½-inch pieces.

Once the butter has melted, add the shallot and garlic to the sauté pan. Sprinkle with salt and pepper. Move the onions around the pan for 1 to 2 minutes to soften, but make sure they do not burn. Then pour in the heavy cream, sherry, old bay seasoning, and dried tarragon.

Bring to a simmer, then lower the heat and simmer for 5 minutes. Add in the chopped lobster tail meat and the grated Parmesan cheese. Stir well and allow the sauce to simmer and thicken another 3 to 5 minutes.

Taste, and salt and pepper as needed. Turn off the heat, but cover to keep warm.

Meanwhile, set a large pot of salted water over high heat and bring to a boil. Cook the refrigerated ravioli according to the package instructions. The moment it’s done, drain and plate the ravioli so they do not stick together. Then ladle hot creamy lobster ravioli sauce over the top and serve!

https://content.jwplatform.com/videos/l1Ak0DXc.mp4

Best Sauce for Lobster Ravioli - Rich, creamy and decadent lobster sauce pairs perfectly with tender ravioli. It's an easy yet elegant recipe for romantic meals or dinner parties!

Best Lobster Ravioli Sauce

This recipe proves that lobster sauce can be just as good when prepared with shrimps. The beaten egg adds a rich & full flavor to this Asian-inspired dish.

Shrimp in Lobster Sauce Recipe

cornstarch

tsp cooking sherry

lb large shrimp

Vegetable Oil

garlic

water

soy sauce

sugar

salt

peas

carrots

Step 1.1

In a large bowl, add 2 teaspoons of cornstarch to sherry and toss with shrimp.

Step 1.2

Add oil to a large skillet over medium-high heat and cook the shrimp for 3 to 5 minutes.

Step 1.3

Step 1.4

While shrimp is cooking, combine 1 cup water, soy sauce, sugar, salt and remaining cornstarch in a medium bowl.

Step 1.5

Add garlic, carrots and peas and stir well, and cook for about 30 seconds until fragrant.

Step 1.6

Add sauce and simmer for about 2 to 3 minutes until sauce thickens.

Step 1.7

Stir the sauce quickly while drizzling in beaten egg.

Step 1.8

Add shrimp back to skillet and stir well before serving.

Shrimp in lobster sauce is a Chinese takeout style dish that’s super quick and easy to make. Lobster sauce is just a name but there’s no actual lobster in this dish.  You can also add ground pork to the recipe. 

Recipe serves 2 

For the shrimp:
14 Extra large shrimp-cleaned and deveined 
1/2 Tsp corn starch 
A pinch of salt 
A dash of white pepper 
Mix and set aside while you prep other ingredients. You can add more or less shrimp per serving.  

For the sauce:
1 Tbsp oil
1 Clove garlic-chopped 
1 Green onion-Reserve green part for garnish 
1/2 Cup carrots and peas mixed 
1 1/4 Cups chicken broth 
1 Tsp chicken bouillon 
1 Tsp sugar 
1/2 Tsp salt 
1/4 Tsp white pepper 
1 Tbsp shaoxing wine or cooking sherry 
1/2 Tsp sesame oil
1 Egg white-beaten 

For slurry: 
1 Tbsp corn starch 
1/4 Cup chicken broth 
Mix until no lumps 

Shrimp only takes few minutes to cook.  Turn off the heat as soon as it turns pink.  Over cooking will make it chewy and dry.  
Always adjust the taste to your liking.

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Fish Quenelles with Lobster Sauce  ...

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Top 3 lobster sauce recipes from across the web

The most viewed lobster sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Quenelles with Lobster Sauce ...

Best Lobster Ravioli Sauce Recipe +...

Shrimp in Lobster Sauce Recipe

The most viewed lobster sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Fish Quenelles with Lobster Sauce  ...