Lobster Sauce

Ingredients

·       4 tablespoons (1/2 stick) unsalted butter

·       1 tablespoon vegetable oil

·       1/2 cup finely chopped yellow onion

·       1/4 cup finely chopped celery

·       1/4 cup finely chopped carrots

·       2 tablespoons minced shallots

·       1 tablespoon minced garlic

·       2 tablespoons all-purpose flour

·       1/4 cup cognac, or other brandy

·       Shells from 2 (1 1/2-pound) lobsters

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

·       3 tablespoons tomato paste

·       1 teaspoon kosher salt

·       1/4 teaspoon paprika

·       1/8 teaspoon cayenne

·       1 cup heavy cream

Instructions

1. Gather the ingredients.

2. Add the butter and oil to a medium, heavy stockpot over medium-high heat.

3. 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.

4. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes.

5. Add the cognac and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits

6. Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat.

7. 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.

8. Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.

9. 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

10. Use warm with seafood dishes or as a finishing sauce. Enjoy