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Red Salpicon of Lobster

Summary

Yield
Servings
Sourcefrom Boston's Locke-Ober Cafe
Prep time10 minutes
Region

Description

This is the filling used in the Mousse of Sole Cardinale.

Ingredients

1TButter
1eaShallot (minced)
3⁄4cLobster Claws (with knuckles and coral, chopped)
1⁄4cSherry
1⁄2cFish Veloute (hot)

Instructions

  1. Saute the shallot in butter until translucent.
  2. Add the chopped lobster and heat through.
  3. Splash with sherry and boil down by half.
  4. Stir in fish veloute and heat through.
  5. Cool and store until needed.

Notes

It's the use of claws, knuckles, and coral that makes this red. You can use the tail, too, if you don't need the red for a Cardinale dish.
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  • By John at 10/04/2012 - 14:44
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