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I got this recipe during my apprenticeship. We used to serve it with oven baked angler. 1. Crush lobster shell into small pieces. 2. Fry vegetables in butter. 3. Add lobster shell and tomato puree. 4. Add cognac 5. Boil up. 6. Add heavy cream. 7. Boil for 20 minutes on low heat. 8. Sift 9. Boil

Makes 8 (1/2 cup) servings. This is an excellent sauce served over Penne Pasta. It is simple, but elegant. Invite your pastor to dinner (it always impresses the pastor!) and serve it with a mixed-greens salad with a light vinaigrette and bread. Ingredients: 1 1/2 tsp. (8 ml.) = Vegetable oil 1 1/2

Lobster Sauce Ingredients 1 tablespoon vegetable oil 4 tablespoons (1/2 stick) unsalted butter 1/2 cup finely chopped yellow onions 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons bleached all-purpose flour 1/4 cup

A recipe for Lobster Sauce - - Ingredients - ......stirring*Roux made with butter and flour before starting recipe.
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Lobster Sauce