Directions:
- In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Saute the shells for 2 to 3 minutes, or until bright red. Add the shallots and garlic and saute for 1 minute. Stir in the tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt, and pepper. Bring the liquid up to a boil. Simmer for 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2 to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2555.86 Kcal (10701 kJ) | ||
| Calories from fat | 1512.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 168.02g | 258% | |
|---|---|---|---|
| Cholesterol | 999.69mg | 333% | |
| Sodium | 4792.69mg | 200% | |
| Potassium | 1541.96mg | 33% | |
| Total Carbs | 82.44g | 27% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 100.8g | 202% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3mg | 16% | |
| Calcium | 585.6mg | 59% | |
| Amount Per 100 g | |||
| Calories | 214.28 Kcal (897 kJ) | ||
| Calories from fat | 126.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.09g | 258% | |
|---|---|---|---|
| Cholesterol | 83.81mg | 333% | |
| Sodium | 401.82mg | 200% | |
| Potassium | 129.28mg | 33% | |
| Total Carbs | 6.91g | 27% | |
| Sugars | 0.37g | 18% | |
| Dietary Fiber | 0.32g | 15% | |
| Protein | 8.45g | 202% | |
| Vitamin C | 1.1mg | 23% | |
| Iron | 0.2mg | 16% | |
| Calcium | 49.1mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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