I think we were discussing sauces for lobsters. The best and easiest really is to get yourself a female lobster, collect the roe and tomalley, press the head to extract all of its juices, mix with a blender (Bamix), then heat gently while whisking to thicken. Season with olive oil, lemon juice, piment d'espelette and fleur de sel. It's a very pure and clean flavor of lobster.
12/11/14 at 4:36pm