Traditional French Quenelles with Lobster Sauce

Ingredients

• 1 cup milk
• 4 tablespoons butter, unsalted
• 1 cup flour, sifted
• 3 units eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon white pepper

• 2 tablespoons butter, unsalted
• 1 unit shallot, finely chopped
• 1 cup lobster stock
• 1 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon cognac
• 1 pinch cayenne pepper

Method

1. 01
   In a saucepan, bring milk and butter to a simmer over medium heat.
2. 02
   Add sifted flour to the milk mixture, stirring constantly until a smooth dough forms and pulls away from the sides of the pan.
3. 03
   Remove from heat and let the dough cool slightly before adding eggs one at a time, beating well after each addition.
4. 04
   Season the dough with salt and white pepper, then shape into elongated ovals using two spoons.
5. 05
   Poach the quenelles in gently simmering water for about 10 minutes until they float to the surface and are firm to the touch.
6. 06
   For the lobster sauce, melt butter in a pan and sauté shallots until translucent.
7. 07
   Add lobster stock, bring to a boil, and reduce to a simmer. Stir in heavy cream, tomato paste, cognac, and cayenne pepper.
8. 08
   Simmer the sauce until it thickens slightly, then strain to remove solids.
9. 09
   Serve the quenelles topped with lobster sauce and garnish with fresh herbs if desired.