Description
This sauce is key to the Lobster Cardinal, but it is also delicious for other preparations of that excellent crustacean.
Yield
1 Pint
Preparation time
30 minutes
Ingredients
1 pt Bechamel Sauce (hot)
1 c Fish Stock (very strong)
1 t Black Truffle Oil
3 T Lobster Butter
3 oz Heavy Cream
Instructions
1. Combine the Bechamel and the Fish Stock and reduce to 1 pint.
2. Stir in the truffle oil and add other seasonings as needed.
3. Finish with cream and Lobster Butter.
Shavings of black truffle are nice, in grave moderation...
Source