Lobster or Yabbie Coulis from Tony Bilson's Recipe Book by Tony Bilson
In order to extract the maximum amount of flavour and body from this sauce it is necessary to smash the lobster or yabbie heads and shells thoroughly. It is a very messy operation made easier by pl...
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Cooking tools:
- Meat cleaver
- Meat tenderizer
- Kitchen towel
- Saucepan
- Stove
Ingredients
- 150 ml fish stock
- 150 ml cream
- 1 bay leaf
- 6 peppercorns
- salt
- 100 g mirepoix
- 3 cloves garlic, crushed
- 300 g lobster or yabbie heads and shells
- 2 ripe tomatoes, chopped
- 1 sprig thyme
- 50 g butter
- 250 ml chardonnay
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