Lobster is the king of shellfish, an expensive high-end, but incredible with its sweet meat and firm texture. For numerous shellfish lovers, an easy dressing of melted butter is all these admirable shellfish needs. For others, a succulent lobster sauce is required for the full appreciation of the meal.
The timeless lobster sauce is the Cantonese variation, made from beaten eggs, pureed black beans, and diced pork. Nevertheless, this is far from the only garnish deserving of the name. Cooks are innovative souls, and the lobster sauce has lots of faces. So how many ways are there to dress a lobster? More than you may think of.
Chinese cuisine uses the standard black bean sauce in the preparation of butterflied shrimp. However, the lobster sauce is not restricted to boosting the taste of lobster.
One standard sauce is a mix of finely diced tomatoes, heavy cream, Gewurztraminer, and butter, sometimes with a dose of garlic. This bisque-like sauce, served moderately so as not to overwhelm the taste of the meat, makes a stylish entree.
An American favorite is properly called Lobster sauce Americain, which again utilizes a tomato and cream base. However, it also includes shallots, fish stock, a very healthy shot of brandy, white wine, and a pinch of cayenne for a bright yet complicated taste reward.
Everybody understands shellfish and lemon are natural buddies. One sauce is similar to Hollandaise, with a beaten egg and milk mix integrating lemon and sugar for a delightful outcome.
Cream sauces are consistently tasty with lobster. One innovative take on this sauce integrates a standard white sauce with cayenne and Worcestershire sauce to provide your palate a bit of a bite.
In the Provencal area of France, rich with fresh tomatoes, cooks have actually been preparing the famous Provencal lobster sauce for a long time. But, first, a basic roux of butter and flour is made, including thyme, tarragon and cognac, and tomatoes, into an unctuous sauce that needs to be tasted to be valued.
Italian lobster sauce is a thinner version of the Provencal variation. Linguine is the favored pasta, fascinatingly covering both noodles and lobster.
Lobster sauce truly knows no bounds in the premium collection. But have you considered lobster pizza? Yes, it’s true! Pesto sauce, tomatoes, olives, and goat cheese are the main ingredients in this outstanding lobster sauce. But, you’d better make plenty, as this pizza will vanish in a New York minute.
The lobster sauce should have a fresh look, thinking about all the diverse ways this outstanding shellfish may be prepared. Don’t you wish to try to find some lobster to which you can apply a sauce? Bon Appetit!