Lobster Sauce for Mashed Potatoes

This rich, lobster-flavored cream sauce recipe has a hint of sherry and thyme. It's perfect on mashed potatoes and also lovely with salmon and asparagus.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 804 Calories

Ingredients

• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 2 tablespoons tomato paste
• 1 teaspoon minced fresh thyme
• 1 medium onion, diced
• 1 quart heavy cream
• 2 carrots, peeled and chopped
• 2 large stalks celery, diced
• 2 (7 ounce) cans lobster meat, diced
• 0.5 cup butter
• 0.25 cup all-purpose flour
• 0.125 teaspoon seasoned salt
• 0.125 teaspoon chopped fresh parsley
• 0.125 teaspoon lemon juice
• 0.5 cup cream sherry
• 0.5 teaspoon salt and pepper to taste

Recipe Instructions

Step 1

Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.

Step 2

Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes, stirring constantly. Add sherry; cook off the alcohol, 1 to 2 minutes.