Condiments | Hummersås (lobster sauce)


Galway Bay fisher Micheal O’Connell with two of his prized lobsters, about to be shipped to France

Swedish lobster sauce was traditionally made using a seasoned sweet roux, cream, milk, egg yolks and pieces of lobster meat, and finished with lemon juice.

Gradually the recipe changed to include the French method (made with a white wine fish fumet and lobster butter, omitting the roux) and then onions or shallots, tomatoes and assorted vegetables.

Fish and concentrated lobster stock was used to make a stronger sauce, and lobster meat was excluded.

This combines the French and Swedish methods.

  • 1 lobster
  • 500 ml brandy
  • 500 ml cream
  • 500 ml + 60 ml white wine
  • 100 g shallots, chopped
  • 30 g lobster butter (000)
  • 30 butter
  • 5 g cayenne pepper
  • Seasonings

Preheat oven to 200°C.

Boil lobster, remove meat, remove to refrigerator, crush shells.

Roast shells in oven for 20 minutes.

Sauté shallots in butter for ten minutes, add brandy, wine and shells, simmer for an hour, strain.

Whip cream, put in a large pot with four tablespoons of wine, bring to the boil, season and add lobster stock. Add cayenne and reduce. Finish with lobster butter.

If a creamy sauce is needed serve without adding lobster meat.

If adding the meat, heat in the sauce for five minutes.