Sauce: Diplomate
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce diplomate” from www.pecheurgourmand.com
Serving Size: 4
Ingredients
- 8.818 oz (250 g) prepared Normande sauce made with pasteurized yolks - 1.411 oz (40 g) prepared lobster butter - 3.527 oz (100 g) cooked lobster meat, diced - 1.764 oz (50 g) truffle
Instructions
1. Stir the lobster butter, diced cooked lobster and truffle into the warm Normande sauce. Serve promptly. Use prepared Normande made with pasteurized yolks. Lobster must already be cooked because this finishing step does not cook raw seafood. All ounce quantities are weights; metric amounts are unchanged. Yield: 4 servings Source: Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook. https://www.pecheurgourmand.com/sauces-chaudes.html
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 107 kcal
Carbohydrates: 0.8 g
Protein: 6.7 g
Fat: 8.6 g
Saturated fat: 5.2 g
Trans fat: 0.3 g
Cholesterol: 44 mg
Sugar: 0 g
Sodium: 121 mg
Potassium: 54 mg
Calcium: 18 mg
Iron: 0.35 mg
Vitamin A: 70 µg RAE
Vitamin C: 0.5 mg
Generated: 2026-11-10T01:52:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Trans fat and Sugar are known subtotals, with data for 1 of 2 ingredients. Missing contributions are unknown, not zero.