with the Chef in Mind!
                      Inventive, Prepared, Delicious                      

  • 2 cups (500 g) Fond De Homard
  • 1 cup (250 ml) Heavy Cream (35% M.F.)
  • ½ cup (125 ml) White Wine
  • 5 tbsp (60 ml) Butter
  • 5 tbsp (60 ml) All Purpose Flour
  • 1 tbsp (15 ml) Minced Shallots
  • 2 tsp (10 ml) Fresh Tarragon
  • To taste Salt and Pepper

  • Saute shallots in butter over medium heat until translucent (2-3 minutes).
  • Add flour and continue to cook over medium heat for 5 minutes.
  • Add white wine and Fond De Homard.
  • Bring to a boil, reduce to a simmer and cook to 5 minutes.
  • Add cream, return to a boil, and reduce to a simmer.
  • Add tarragon, season with salt & pepper to taste and serve.

Whisk in an additional tablespoon of butter to add a little more richness and a shine to the sauce.
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