homard, sauce



  • feminine A lobster-flavoured sauce made by sweating lobster flesh in the shell, or well-crushed cooked lobster shell, with a mirepoix of onion, carrot and celery in butter; flaming with brandy; adding flour and tomato purée to make a cooked-out roux; adding fish stock, white wine, a bouquet garni and garlic; simmering, removing lobster flesh if used, returning crushed shell to the sauce; simmering and straining. Coral, if any, should be added before straining.