How to make Lobster Cardinale Sauce

Sauce Cardinale is a classic French Compound Sauce made from a Béchamel Sauce flavored with Fish Stock and Truffle Essence seasoned with cayenne pepper and finished with lobster butter. For what I did, we used leftover lobster shells, bodies, tamale and all, mushroom stems, tomato paste, sherry and heavy cream. The cost in minimal and the rewards are great! Lobster Cardinale Sauce ½ lb. Mirepoix (50% Red Onion, 25% Celery and 25% carrot, all rough chopped) 2 oz. Mushroom stems 1 tsp. Black Pepper Corns 1 lb. Lobster body/shell/etc. 1 quart water 1 Tbsp. Tomato Paste 1 C Sherry 2 C Heavy Cream Method: Place the mirepoix, lobster shells/body/etc. mushroom stems and water into a large pot and bring to a boil. Once you achieve a boil, reduce heat to a simmer. Then mash and crush the shell/body/etc. mix with a potato masher and cook the mix until almost all of the liquid is cooked off, stirring occasionally. Once the liquid is mostly cooked off add the sherry and the tomato paste and bring back to a boil. Stir the mix for a few minutes and let it reduce by about 3/4. Add the heavy cream and bring back to a boil and stir to combine well. Reduce to a simmer and cook until about half the liquid is reduced. Strain through a fine strainer into a sauté pan and reduce until the liquid coats the back of a spoon. Adjust seasoning with salt & pepper