Lobster Tamarind Sauce

Ingredients

• 0.3 cup brandy 
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 5.3 cups chicken broth 
• 0.5 cup heavy whipping cream 
• 0.5 teaspoon hot sauce 
• 1 head reserved lobster body 
• 0.3 cup olive oil 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 0.3 cup tamarind paste (from Asian or gourmet market)
• 2 tablespoons tomato paste 

Equipment

• food processor
• sauce pan
• pot
• sieve
• blender
• wooden spoon

Directions

1. Saut lobster head, body, and tail shells in hot oil in a large pot over high heat 2 to 3 minutes.
2. Add onion, carrot, and celery, and saut 3 minutes or until vegetables are tender. Stir in brandy, and cook 1 minute. Stir in tamarind paste, tomato paste, and broth. Bring to a boil, reduce heat, and simmer 45 minutes.
3. Process one-third of mixture in a blender or food processor until shells are coarsely chopped.
4. Pour mixture through a wire-mesh strainer into a large saucepan, pressing down with back of a wooden spoon. Discard shells. Repeat procedure twice.
5. Add cream to sauce, and cook over medium-high heat until thoroughly heated. Stir in salt and hot sauce.
6. NOTE: If there is any extra sauce, serve with hot pasta or other grilled seafood.