Lobster Sauce

Lemon Vanilla Buerre Blanc Sauce is Wonderful on Grilled Lobster, Fish Shrimp and Scallops

Looking for a show stopping lobster sauce recipe for grilled lobster or shrimp?

This lobster sauce is for lack of a better word, sexy. It is not that hard, but does take your attention. But I guarantee that your guests will love it, if not your cardiologist. This sauce is for grilled lobster, grilled shrimp and grilled scallops. Keep the other seasonings simple, just a little salt.

1 1/2 vanilla beans cut in half, use real vanilla beans, extract does not come out nearly as well.

1/4 cup white wine

Split the vanilla beans, place them in a small sauté or sauce pan with the white wine. Bring to boil then turn off, let the beans steep in the wine. After ten minute or so, take a small paring knife and scrape the inside of the beans, there are little vanilla seeds inside. They look like little black dots, scrape them in to the white wine. Let all soak in the wine for 30 minutes more.

1 tablespoon unsalted butter

2 tablespoons shallots finely chopped

1/2 cup white wine

2 tablespoons heavy whipping cream

5 tablespoons cold unsalted butter, cut into one tablespoon pieces

1 tablespoon of lemon zest (yellow part only) grated on a very fine grater or micro-plane.

1 tablespoon lemon juice

Salt to taste

To assemble the sauce, melt the one tablespoon of butter in a saute pan. Add the finely chopped shallots until they are soft and clear around five minutes. Do not brown them. Add the white wine and lemon zest. Simmer until the wine is reduced fifty percent. Add the heavy whipping cream. stir and let simmer on low heat until reduced and the bubbles appear viscous and when you take a spoon, dip the back in the sauce, draw your finger across the spoon, if the sauce does not run across the line made by your finger, done. Turn off the flame. Using a whisk vigorously whip the butter into the sauce piece by piece, until it is completely incorporated. Adjust the salt and keep in a warm but not hot space.


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