b'Lobster SauceSugo di Ar agosta 12You can refi ne this sauce to your own style every 4 tablespoons butter time you prepare it.2 tablespoons olive oil 12 carrot, fi nely chopped One thing for sure: 12 onion, fi nely chopped Once you learn how 12 celery rib, fi nely chopped1 bay leaf to make this you will 6 garlic cloves, sliced thickShells from 3 medium steamed lobster tails, cut in 2-inch pieces never be intimidated by 12 cup brandy any restaurant item, no 3 cups Chicken Stock12 cup Tomato Sauce matter how elegant it is. 112 cups whipping creamPinch of red pepper fl akes (optional)Making this sauce builds confi dence.In a stock pot, cook the butter and olive oil over medium heat for 3 minutes. Add the carrot, onion, celery, bay leaf, and the garlic. Cook for 10 minutes, stirring well.Add the lobster shells and cook 10 more minutes, stirring well every 5 minutes. Add the brandyChefs Tipand cook 3 more minutes, stirring well.Add the Chicken Stock and Tomato Sauce, bringYou can substitute this to a boil then simmer, covered with the lid slightlysauce on many dishes.ajar for 1 hour. Strain the stock. Place the strainedGrilled shrimp, sea bass, stock into a saucepan, add the cream and red pepper fl akes. Bring to a boil and cook overor sole would also be medium heat for 20 to 30 minutes. great companions for If you are storing it to use the next day,the Lobster Sauce.let it come to room temperature, then place it in a covered container in the refrigerator. 21 tre'