Maine Lobster, 5 ounces cut into small bite size pieces
Diced shallots, 1 tbsp.
Whole butter, 1 ounce
White flour, 1/4 tsp.
Minced lemon zest, 1/8 tsp.
Finely chopped fresh parsley, 1 tbsp.
Chardonnay wine, 2 ounces
Whole fresh (whipping) cream, 8 ounces
Fresh sweet basil, 3 tbsp. chopped
Freshly squeezed lemon juice, 1 tsp.
Salt and white pepper, 1 pinch to taste
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.