Yields1 Serving

 ½ cup chopped shallots
 1 pinch thyme (leaves only, no stems)
 ½ cup white vinegar
 1 cup whipping cream
 1 tbsp butter
 ½ cup lobster oil
 1 freshly squeezed lemon (juice)
 salt
 pepper

1

In a sauce pan over medium heat, sear the chopped shallots in 1/2 tbs of butter for 3 minutes until it becomes translucent.

2

Deglaze the pan with white wine and reduce to 1/4. Add the cream, reduce for 3 minutes then pour it in a blender.

3

Add the remaining butter and mix on medium speed slowly adding the lobster oil and lemon juice.

4

Transfer the sauce from the blender into a new clean sauce pan.

5

Season with salt and pepper and serve with your favorite dish.

Ingredients

 ½ cup chopped shallots
 1 pinch thyme (leaves only, no stems)
 ½ cup white vinegar
 1 cup whipping cream
 1 tbsp butter
 ½ cup lobster oil
 1 freshly squeezed lemon (juice)
 salt
 pepper

Directions

1

In a sauce pan over medium heat, sear the chopped shallots in 1/2 tbs of butter for 3 minutes until it becomes translucent.

2

Deglaze the pan with white wine and reduce to 1/4. Add the cream, reduce for 3 minutes then pour it in a blender.

3

Add the remaining butter and mix on medium speed slowly adding the lobster oil and lemon juice.

4

Transfer the sauce from the blender into a new clean sauce pan.

5

Season with salt and pepper and serve with your favorite dish.

Lobster Oil Cream Sauce