Lobster Coral Sauce


2 tablespoons butter
2 tablespoons flour
1 cup light cream
1 tomato, skinned and seeded
2 anchovies
lobster coral
freshly ground white pepper
1 ounce cognac or kirsch


Make a cream sauce with the butter, flour, and cream. Add to this the tomato, anchovies, and lobster roe, pureed together. Add the pepper and cook the sauce until it is smooth. At the last minute, add the cognac or kirsch. The sauce will be a rosy red.


1 cup


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