Sauce Américaine

Ingredients

Shells from one whole steamed lobster

2 tablespoons Olive oil

3 tablespoons Butter

2 tablespoons Shallots, minced

1 tablespoon Garlic, minced

2 tablespoons Tomato paste

1/2 cup Brandy

1 cup Fish Stock

1/2 White wine

1 tablespoon tarragon, chopped

1 cup Heavy cream

Salt and pepper

Pinch Cayenne pepper

Preparation

In a saute pan, heat the olive oil and butter. When

The pan is smoking hot, add the lobster shells. Saute the shells for 2-3 minutes.

Add the shallots and garlic and saute for another minute. Stir in tomato paste. Add the brandy flame to remove alcohol. Pour in the fish stock and white wine. Season with tarragon, salt and pepper.

Bring the liquid up to a boil, then simmer 10 minutes. Remove from heat and strain through a fine mesh sieve into a sauce pot. Whisk in the cream and bring to a boil. Reduce to a simmer for 2-3 minutes. Whisk in the remaining 2 tablespoons of butter. Season with salt and cayenne.

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About

This is a classic sauce that has evolved a bit over time. It was purportedly developed in France in the late nineteenth century. It is usually served over pieces of lobster meat, but can also be used in pot pies and pasta dishes, with lobster, shrimp, and other fish.

A popular story purports that chef Pierre Fraisse, (who hailed from the Languedoc region of France), invented this dish circa 1860 in Paris for a group of late night diners. He had spent time cooking in Chicago and thus gave the dish its name, “Americaine.”