Red Salpicon of Lobster

By John, 4 October, 2012
Description
This is the filling used in the Mousse of Sole Cardinale.
Yield
4 Servings
Preparation time
10 minutes
Ingredients
1 T Butter
1 Shallot (minced)
3⁄4 c Lobster Claws (with knuckles and coral, chopped)
1⁄4 c Sherry
1⁄2 c Fish Veloute (hot)
Instructions
  1. Saute the shallot in butter until translucent.
  2. Add the chopped lobster and heat through.
  3. Splash with sherry and boil down by half.
  4. Stir in fish veloute and heat through.
  5. Cool and store until needed.
Notes
It's the use of claws, knuckles, and coral that makes this red. You can use the tail, too, if you don't need the red for a Cardinale dish.
Source
from Boston's Locke-Ober Cafe