Lobster Sauce

Ingredients

• 3 quarts Fish Velouté (velouté de poisson)
• 1.5 decilitres Cream
• 80 grams Lobster Butter (beurre de homard)
• 40 grams Red Butter (beurre rouge)
• 3 tablespoons Lobster Meat, diced

Instructions

1. Complete a fish velouté (a mother sauce made from fish stock with a blonde roux) with the cream, lobster butter, and red butter. This sauce is reserved exclusively for fish dishes.
2. If the sauce accompanies a whole piece of fish, enrich it with the diced lobster meat.