Lobsters are invertebrates and have a hard protective exoskeleton.East Coast Mornay Lobster Sauce
Succulent sauce to serve over white fish or crepes, or as a dipping sauce.
- bodies, legs, and shells of 2-3 lobsters
- 3 cups (750 mL) heavy cream (35% M.F.)
- juice of ½ lemon
- 1 bay leaf
- 2 tbsp (30 mL) tomato paste
- salt and white pepper
- grated Parmesan cheese
Prepare lobster carcasses by reserving any tomalley or roe and discarding stomach, eyes and digestive tract. Crush shells and bodies and place in a heavy saucepan with tomalley, roe, cream, lemon juice and bay leaf. Bring to simmer and cook gently for 50 minutes, stirring occasionally with a wooden spoon. Place a small amount of cream mixture in a bowl and stir in tomato paste. Return to saucepan and simmer for 10 minutes longer.
Strain mixture through a fine sieve, being sure to extract all the juices and tiny bits of lobster meat. Return to a clean saucepan and bring to serving temperature. Adjust seasoning with salt and pepper. Stir in Parmesan cheese, 1 tbsp (15 mL) at a time, until sauce reaches desired thickness.
Yields 1 ½ cups (375 mL).
