Maine Lobster, Chardonnay and Fresh Basil Cream Sauce For Broiled Fish Fillets or Pasta

INGREDIENTS:

5 ounces                Maine Lobster cut into small bite size pieces

1 Tablespoon         diced shallots

1 ounce                  whole butter

1/4 teaspoon          white flour

1/8 teaspoon          minced lemon zest

1 Tablespoon         finely chopped fresh parsley

2 ounces                chardonnay wine

8 ounces                whole fresh (whipping) cream

3 Tablespoons       chopped fresh sweet basil

1 teaspoon             freshly squeezed lemon juice

1 pinch                  salt and white pepper, to taste

DIRECTIONS:

Put the Maine Lobster, shallots and butter into a warm sauce pan, and cook on medium-low heat for 3 minutes until the shallots are soft and the butter takes on a pink color.  Add the flour, lemon zest and half the parsley; then cook another 30 seconds on low heat.  Turn up the heat to medium, add the wine and reduce the liquid by half.  Add the cream, half the fresh basil and the lemon juice.  Simmer the sauce stirring it with a wooden spoon on medium heat for two minutes or to your own personal desired thickness.

Finish the sauce with the remainder of the fresh basil, salt and white pepper to taste.  This sauce may be kept under refrigeration for 48 hours before use, and 24 hours of refrigeration intensifies the flavors.

*NOTE:  This is approximately enough sauce for 4 portions of fish or two luncheon portions of pasta.  This sauce is very good with broiled sole, haddock and halibut.  The cooked fish should be drained of all juices prior to saucing.

NUTRITIONAL:

One serving:  Cal. 294.3 kcal/Prot. 8.7 g/Carbo. 3 g/Chol. 119 mg/Total Fat 27 g/Sat. 16.7 g

Nutritional information provided by MasterCook II and is meant to be an approximate guide.

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