Lobster, Shrimp, and Mushrooms in Rosemary Veloute (Summer Recipes)

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Step 5:

Making the Sauce:

Just so you know what you're getting into, we're going to be making our fish base with lots of rosemary to give it sort of a piney flavor, and then boil away all the extra liquid and reduce it into a modified version of fish veloute sauce.

Saute the lobster shells and legs, tomatoes, [COLOR=#2B65B0 ! important]onions[/COLOR], 6 sprigs of rosemary, terragon, bay leaves and carrots in olive oil until the carrots are tender. Add 2 quarts of water to the stock and simmer for an hour.

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Step 6:

Using a fine mesh strainer, strain the stock into a pot, press on the refuse in the strainer to get every last drop of flavor. Strain a second time back into the original pot.

Boil on medium heat until stock is reduced to about 1 1/2 cups (about an hour to hour and a half).

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Step 7:

Mix 2 Tbsp of flour and 1/4 cup of water to form a slurry. Once your stock is reduced, add the slurry while stirring constantly to avoid lumps. Slowly add the heavy cream. Simmer until thoroughly heated. Take off the burner and stir in one stick of ****er. Squeeze the juice of 1/2 a lemon in it.

Final Touches:

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Step 8:

Peel the carrots and using a peeler, slice carrot into thin strips lengthwise - just dig in with the peeler's blade.

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Step 9:

Melt ****er in a pan and saute the carrots for about 5 minutes. Dissolve the brown sugar in the ****er and add enough water to just cover bottom of pan. Add the remaining ingredients and simmer until the liquid is reduced to a glaze.