Lobster sauce from Chef's Secrets: Mastering the Art of Good Food by Steven Saunders

  • celery
  • tomatoes
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  • EYB Comments

    You can use prawn shells instead of lobster shells. This sauce makes a superb lobster bisque with pieces of fresh lobster. Can be used for many sauces and soups. Freezes well.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whole lobster with gremolata and lime and ginger cream sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You can use prawn shells instead of lobster shells. This sauce makes a superb lobster bisque with pieces of fresh lobster. Can be used for many sauces and soups. Freezes well.

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