Lobster Tamarind Sauce
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1/4 cup olive oil
1 cup chopped onion
reserved lobster head, body, and tail shells
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup brandy
1/4 cup tamarind paste
2 Tbsp. tomato paste
5-1/3 cups chicken broth
1/2 cup heavy whipping cream
saslt to taste
2 Tbsp. of Bailey Farms Jalapeno Hot Sauce, or to taste
Saute the lobster head, body and tail shells in some hot oil in a large pot over high heat for 2-3 minutes. Add the onion, carrot and celery, and saute for 3 minutes or until the vegetables are tender. Stir in the brandy, and cook for 1 minute. Stir in the tamarind and tomato pastes, and broth, then bring to a boil. Reduce the heat and simmer for 45 minutes.
Process one-third of the mixture in a blender or food processor until the shells are coarsely chopped. Pour the processed mixture through a wire-mesh strainer into a large saucepan, pressing down with the back of a wooden spoon. Discard the shells and repeat the procedure twice.
Add some cream to the sauce, and cook it over medium-high heat until it has thoroughly heated. Stir in the salt and hot sauce to the desired taste.
Any extra sauce can be served over your favorite pasta dish or with other types of grilled seafood.
Recipe adapted from one found in Coastal Living Magazine, May 1997.