The secret of this original sauce is the quality of the fish stock, the hint of saffron and "Fine Champagne" Cognac and the presence of real blue lobster.
Ready to use, it should be warmed slowly in a pan, stirring gently, without letting it reach boiling point. It can also be heated in a bain-marie. The Albert Ménès suggestion: pastries, vol-au-vents, quiches, fish or shellfish pies will be set off to perfection. It can also be used to season poached or fried white fish fillets.