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Sauce Poivre Rose
*15 lobster bodies, uncooked
*2 oz. vegetable oil
*25 shallots, peeled and roughly chopped
*3 tomatoes, chopped
*1 1/2 cups tomato paste
*1/2 litre white wine
*1/2 litre cognac
*3 litres Sauternes wine
*2 litres port wine
*5 sprigs fresh thyme
*2 bay leaves
*1 head garlic, cut in two
*4 litres heavy cream
*Salt and pepper to taste
1Sweat the lobster bodies in oil with the shallots until the shallots are translucent, but not brown. Add tomatoes, tomato paste, alcohol, thyme, bay leaves and garlic. Reduce the alcohol until it is almost completely gone.
2Add heavy cream, bring to a boil over medium heat and cook for approximately 15 minutes. Strain through a fine chinois or sauce strainer. Correct seasonings with salt and pepper. Take extreme care not to scorch the sauce once the cream is added.
3To homogenize the sauce, make a slurry with cornstarch and water, whisk it into the sauce, cook until it begins to thicken and strain it again. Keep sauce hot in a double boiler until ready to serve.
Chef Ted Gidley of Clarke Cooke, Newport, RI.