lobster sauce & stock

original post:http://greedygirlcooks.blogspot.com/2016/03/lobster-stock-sauce.html

Ingredients

For the stock

Shells and head of lobster (preferably lobster that has been broiled or grilled in the shell)

2 tablespoon butter

1 onion rough chopped

1 celery stalk rough chopped

1 Carrot rough chopped

1 teaspoon Salt

6 cups Water

2 cups white wine

For the sauce

1 cup Stock

Salt (to taste)

½ teaspoon Sugar

1 tablespoon Roux (optional see greedy tips)

¼ teaspoon black pepper

Instructions

For the stock

Reserve the shells and head from lobster that has been previously cooked.
In a pot melt butter and sauté onion, celery, and carrots.
To that mixture add, salt, water, wine, and lobster shells bring to a boil.
Once its boiling turn the heat to low and allow it to simmer for 45 minutes.
After 45 minutes turn off the heat and allow the mixture to completely cool.
Place in the refrigerator overnight .
The next morning using a fine sieve, strain the lobster shells and vegetables from the stock and discard
if your not making the sauce, pour contents in ice-cube trays for easy use and freeze. Or pour in a freezer safe container.

For the sauce

Place 1 cup of stock in a sauce pan
Add salt to taste sugar and black pepper
Reduce uncovered until the sauce becomes thick and rich (takes a while)
To speed up the process to it gets thicker faster you may add a roux, which is a mixture of cooked fat and flour
Use the sauce on pasta, steak and fish

Greedy Tips:

Make a roux according to Google: Begin by heating 2 tablespoons oil or butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.