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Ophelia's Rich Lobster and Crab Bourbon Cream SauceChef Bobby Stearns from Ophelia's Restaurant & Inn

Ophelia's Rich Lobster And Crab Bourbon Cream Sauce
Posted: 12/4/2012


1 red bell pepper
1 yellow bell pepper
1 red onion
1lb raw lobster meat
1 1-lb can cooked lump crab meat
¾ cup Southern Comfort bourbon
1 quart heavy whipping cream
¼ cup chopped parsley
3 Tbs. Old Bay seasoning
2 Tbs. White sugar
1 Tbs. Kosher salt
1 Tbs. pepper

Ophelia's Restaurant & Inn


"This is a very rich and heavy seafood sauce that goes good on about anything," says Chef Bobby Stearns. "We use it to top off our savory lobster crepes or on our steaks for a great tasting Surf-n-Turf. It goes well with pasta or as a rich cream sauce to any seafood dish."


Dice peppers and onions and sauté 5 minutes or until golden brown and lightly caramelized. Set aside. Chop raw lobster meat into ½ inch chunks. Heat large skillet and add 1 tablespoon vegetable oil. Continue to heat until skillet starts to smoke. Add lobster chunks and reduce heat to medium. Cook lobster 4 minutes until almost done. Add crab meat and cooked pepper and onion mix. Continue to sauté and mix ingredients together.

Add Southern Comfort and cook 3 minutes or until bourbon is almost fully reduced.  Add ¾ quart of cream, Old Bay seasoning, sugar, salt, pepper, and chopped parsley. Continue to cook on medium heat and reduce. Add remaining cream and simmer on low heat for 10 minutes until sauce starts to thicken.

Serve with steak or seafood of choice.

Cook Time: