Prawn and Lobster Sauce from The Robert Carrier Cookbook by Robert Carrier
Shell lobster and boil chopped shells in fish fumet for a minute or two. Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until sm...
Ingredients
- 3 tablespoons butter
- ½ pint double cream
- ¾ pint fish fumet or rich fish stock
- ½ pound frozen prawns, coarsely chopped
- 2 tablespoons butter
- salt, freshly ground black pepper and cayenne pepper
- 1 small lobster
- 3 tablespoons flour
- 2 tablespoons cognac
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