Lobster cream sauce recipes include brandy cream sauce with fresh lobster and a stock brandy cream sauce. The lobster stock recipe calls for fewer ingredients than the fresh lobster recipe.
Make the stock lobster cream sauce by melting 2 sticks of unsalted butter in a pan on medium-high heat. Add 1 tablespoon of chopped garlic and 1/2 of a diced yellow onion to the butter. Cook the garlic and onions until they turn light brown, then add 1 cup of flour to the pan. Pour 1/2 bottle of white wine, 8 cups of heavy cream and 4 cups of lobster stock into the pan. Simmer the sauce for five minutes. Pour in 3 ounces of brandy. Add salt, hot sauce and pepper to taste.
For the fresh lobster sauce, steam a 1 1/2-pound lobster for 15 minutes. Let it cool, then chop up the tail meat and break up the shells. Heat 1 1/2 tablespoons of canola oil in a pan, then cook 2 minced shallots, 1 carrot, 2 garlic cloves and 3 sprigs of thyme until the shallots are transparent. Put the lobster shells in the pan for one minute. Pour in 1 1/2 tablespoons of sherry and 1 1/2 tablespoons of brandy, and let them simmer for two minutes. Add 1/4 cup of chicken broth, then cook for four minutes. Add 1 teaspoon of tomato paste and 1/2 cup of heavy cream, then strain the sauce