Traditional French Quenelles with Lobster Sauce

Ingredients

Instructions

1. 1 In a saucepan, bring milk and butter to a simmer over medium heat.
2. 2 Add sifted flour to the milk mixture, stirring constantly until a smooth dough forms and pulls away from the sides of the pan.
3. 3 Remove from heat and let the dough cool slightly before adding eggs one at a time, beating well after each addition.
4. 4 Season the dough with salt and white pepper, then shape into elongated ovals using two spoons.
5. 5 Poach the quenelles in gently simmering water for about 10 minutes until they float to the surface and are firm to the touch.
6. 6 For the lobster sauce, melt butter in a pan and sauté shallots until translucent.
7. 7 Add lobster stock, bring to a boil, and reduce to a simmer. Stir in heavy cream, tomato paste, cognac, and cayenne pepper.
8. 8 Simmer the sauce until it thickens slightly, then strain to remove solids.
9. 9 Serve the quenelles topped with lobster sauce and garnish with fresh herbs if desired.