Rich Lobster Sauce with Smoked Bacon and Vermouth
Rich Lobster Sauce with Smoked Bacon and Vermouth
Ingredients
For the Lobster Sauce
- 4 ounces smoked bacon, diced
- 2 pounds lobster shells, from 2-3 lobsters, cracked into pieces
- 1 carrot, medium, chopped
- 1 celery stalk, chopped
- 1/2 yellow onion, medium, chopped
- 3 garlic cloves, smashed
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons tomato paste
- 1/2 cup dry white vermouth, or dry white wine, or cognac
- 6 cups water, or as needed to cover
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cold, cut into pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, render the diced smoked bacon over medium heat until crispy, about 8-10 minutes. Remove the crispy bacon bits with a slotted spoon and set aside for garnish.
⏱️ 10 min
- 2
Pour off all but 2 tablespoons of the rendered bacon fat from the pot. Add the chopped carrot, celery, and onion (mirepoix) to the pot. Sauté over medium heat until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the smashed garlic cloves, bay leaves, and fresh thyme sprigs to the pot. Continue to sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring continuously, to develop its flavor and deepen its color.
⏱️ 3 min
- 5
Deglaze the pot with the dry white vermouth. Scrape up any browned bits from the bottom of the pot with a wooden spoon to incorporate all the flavor into the liquid. Bring to a simmer and cook for 1-2 minutes until the alcohol scent has cooked off.
⏱️ 2 min
- 6
Add the cracked lobster shells to the pot. Pour in enough water to just cover the shells, approximately 6 cups. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Reduce the heat to low, cover partially, and let the stock gently simmer for approximately 60 minutes to extract maximum flavor from the shells.
⏱️ 60 min
- 8
Carefully strain the liquid through a fine-mesh sieve into a clean pot, pressing on the solids to extract all liquid. Discard all the solid ingredients (shells, vegetables, herbs).
⏱️ 5 min
- 9
Return the strained liquid to the clean pot. Bring to a simmer over medium-high heat and reduce until it thickens slightly and the flavors concentrate, about 10-15 minutes. You should have about 2 cups of concentrated stock.
⏱️ 15 min
- 10
Reduce the heat to low. Stir in the heavy cream and the cold, cubed unsalted butter until they are fully incorporated, making the sauce smooth and glossy.
⏱️ 3 min
- 11
Season the sauce with salt and freshly ground black pepper to taste. If desired, use an immersion blender to further emulsify and smooth out the sauce to achieve a refined texture.
⏱️ 3 min
- 12
Serve the rich lobster sauce immediately, optionally garnished with the reserved crispy bacon bits.
Kitchen Tools
Nutrition Facts (per serving)
Rich Lobster Sauce with Smoked Bacon and Vermouth
For the Lobster Sauce
- 4 ounces smoked bacon, diced
- 2 pounds lobster shells, from 2-3 lobsters, cracked into pieces
- 1 carrot, medium, chopped
- 1 celery stalk, chopped
- 1/2 yellow onion, medium, chopped
- 3 garlic cloves, smashed
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons tomato paste
- 1/2 cup dry white vermouth, or dry white wine, or cognac
- 6 cups water, or as needed to cover
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cold, cut into pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, render the diced smoked bacon over medium heat until crispy, about 8-10 minutes. Remove the crispy bacon bits with a slotted spoon and set aside for garnish.
⏱️ 10 min - 2
Pour off all but 2 tablespoons of the rendered bacon fat from the pot. Add the chopped carrot, celery, and onion (mirepoix) to the pot. Sauté over medium heat until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the smashed garlic cloves, bay leaves, and fresh thyme sprigs to the pot. Continue to sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring continuously, to develop its flavor and deepen its color.
⏱️ 3 min - 5
Deglaze the pot with the dry white vermouth. Scrape up any browned bits from the bottom of the pot with a wooden spoon to incorporate all the flavor into the liquid. Bring to a simmer and cook for 1-2 minutes until the alcohol scent has cooked off.
⏱️ 2 min - 6
Add the cracked lobster shells to the pot. Pour in enough water to just cover the shells, approximately 6 cups. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover partially, and let the stock gently simmer for approximately 60 minutes to extract maximum flavor from the shells.
⏱️ 60 min - 8
Carefully strain the liquid through a fine-mesh sieve into a clean pot, pressing on the solids to extract all liquid. Discard all the solid ingredients (shells, vegetables, herbs).
⏱️ 5 min - 9
Return the strained liquid to the clean pot. Bring to a simmer over medium-high heat and reduce until it thickens slightly and the flavors concentrate, about 10-15 minutes. You should have about 2 cups of concentrated stock.
⏱️ 15 min - 10
Reduce the heat to low. Stir in the heavy cream and the cold, cubed unsalted butter until they are fully incorporated, making the sauce smooth and glossy.
⏱️ 3 min - 11
Season the sauce with salt and freshly ground black pepper to taste. If desired, use an immersion blender to further emulsify and smooth out the sauce to achieve a refined texture.
⏱️ 3 min - 12
Serve the rich lobster sauce immediately, optionally garnished with the reserved crispy bacon bits.