Lobster Cream Sauce
A luxurious, velvety seafood cream sauce prepared with RC Seafood Bisque Mix, milk, sautéed onions, reduced dry sherry, tomato paste, RC Lobster Base, and finished with heavy cream.
Yield / Servings
1 Gallon Yield
Category
Sauces / Seafood Cream Sauces
Ingredients
8 Components
RC Seafood Bisque Mix
1 package
Cold Milk
1 gallon
Onions Diced
4 oz.
Butter
2 oz.
Dry Sherry
6 oz.
RC Lobster Base
4 oz.
Tomato Paste
2–3 Tbsp.
Heavy Cream
To finish
Preparation Steps
1
Thicken Bisque Base
Whisk together 1 package RC Seafood Bisque Mix and 1 gallon cold milk in a double boiler. Cook stirring frequently until the mixture thickens smoothly.
2
Sauté Onions & Reduce Sherry
In a small sauce pot, melt 2 oz. butter over medium heat and sauté 4 oz. diced onions until tender. Pour in 6 oz. dry sherry and reduce liquid volume by ¼.
3
Simmer Seafood & Lobster Foundations
Add the reduced sherry mixture, 4 oz. RC Lobster Base, and 2–3 Tbsp. tomato paste into the prepared seafood bisque. Stir thoroughly and simmer for 15 to 20 minutes to allow flavors to marry.
4
Finish & Serve
Hold warm on steam table. Swirl or whisk in heavy cream to order right before spooning over dishes for a high-gloss, velvety finish.
Chef Notes & Seafood Applications
Authentic Shellfish Umami: Combining RC Lobster Base with RC Seafood Bisque Mix provides intense, true North Atlantic lobster flavor and a delicate rosy color boosted by tomato paste.
Serving Ideas: Magnificent spooned over pan-seared sea scallops, lobster ravioli, broiled halibut, shrimp and grits, crab cakes, or as a luxurious base for seafood thermidor.