Lobsters are invertebrates and have a hard protective exoskeleton.Lobster in Vanilla Cream Sauce
A vanilla bean is to infuse the flavour of this cream sauce. Simmering the bean in the cream mixture for 5 minutes, then splits it and scrapes the seeds into the sauce, removing the pod. For the ease of the home cook, pure vanilla extract is an alternative.
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) chopped shallots
- ¼ cup (60 mL) dry white wine
- 2 cups (500 mL) heavy cream (35% M.F.)
- 1 tsp (5 mL) pure vanilla extract
- 1 lb (450 g) cooked lobster tails and claws, shelled and drained
- salt and pepper
- 4 pre-baked puff pastry cups
Melt butter over medium heat and sauté shallots until transparent. Deglaze the pan with wine and reduce by half. Stir in cream and vanilla and bring to a boil. Reduce heat and simmer until sauce has reduced by half and thickened slightly. Stir in lobster pieces and season with salt and pepper. Serve in puff pastry cups.
Serves 4.
