---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Lobster American Sauce
  Categories: Seafood, Emeril, Ethnic, Am/la
       Yield: 1 cup
  
       1 lb Whole lobster; steamed and
            -shells removed
       2 tb Olive oil
       1 tb Butter
       2 tb Shallots; minced
       1 tb Garlic; minced
       2 tb Tomato puree
     1/2 c  Brandy
       1 c  Shrimp or fish stock
     1/2 c  White wine
       1 tb Parsley; chopped
       1 c  Heavy cream
       3 tb Butter
            Salt and pepper
         pn Cayenne pepper
  
   In a saute pan, heat the olive oil and butter.  When
   the pan is smoking hot, add the lobster shells.  SAute
   the shells for 2-3 minutes, or until bright res.  add
   the shallots and garlic and saute for 1 minute.  Stir
   in 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 15 minutes.  Remove from heat and strain
   through a fine chinois into a sauce pot.  Whisk in the
   cream amd brign to a boil.  Reduce to a simmer.
   Simmer for 2-3 minutes.  Mount in the 3 tablespoons
   butter. Season with salt and cayenne.
   
   Source: Essence of Emeril, #2329, TVFN
   formatted by Lisa Crawford, 4/29/96
  
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