A Food Network lobster sauce recipe uses ingredients such as peppercorn, celery, tomato paste and brandy, as well as spices, such as paprika and cayenne pepper. The recipe yields 2 cups of sauce.
In a hot pan, cook shells from 4 lobsters with 10 Sichuan peppercorns in 3 ounces of olive oil. When well browned, add 1 diced white onion, 1 peeled and diced carrot and 1 diced stalk of celery, and cook them until they're lightly caramelized. Add 1 ounce of tomato paste, cook for a few more minutes, and deglaze it with 1/2 cup of brandy. Add 1/4 teaspoon of paprika, 1/4 teaspoon of ground cayenne pepper, 2 tablespoons of an equal parts butter and flour roux, 1 piece of star anise and 2 quarts of lobster stock, as well as bouquet garni and 1 head of shredded fennel. Whisk the mixture to incorporate the roux, and let it simmer, covered, for 1 hour.
Strain the sauce, and discard the vegetables. Grind the lobster shells in a food processor, return the ground shells to the sauce, and cook until it reaches a sauce-like consistency. Whisk 2 teaspoons of cold butter into the sauce. When the butter is incorporated, strain the sauce again, and serve it with a roasted fish dish.