1/4 Medium-size vidalia onion;
1 sm Sprig fresh thyme
1/2 md Carrot; peeled and coarsely
1 Medium-size shallot; finely
2 md White mushrooms; thinly
2 c Heavy cream
3/4 c California chardonnay
Salt and freshly ground
2 oz Lobster shells
Fresh lemon juice
2 Stems fresh parsley

Instructions for Chardonnay Cream Sauce for Seafood
1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum saucepan. Cover the pan and cook over low heat until the onion is transparent, about 10 minutes. 2. Add the wine, lobster shells, parsley, and the thyme. Raise the heat to medium to high and bring the liquid to a gentle boil. 3. Remove the pan from the heat and set it aside for about 15 minutes. Strain out and discard the solids from the liquid and return the liquid to the pan. 4. Add the shallot and bring the liquid to a boil over high heat; continue boiling until only about 2 tablespoons of liquid are left, 5 to 7 minutes. 5. Add the cream, reduce the heat slightly, and simmer until the sauce is thick and reduced by about a third, 7 to 10 minutes more. 6. Season to taste with salt, pepper, and a little lemon juice. In a food procesor, or with a hand-held blender, process the sauce until smooth, 1 to 2 minutes. 7. Strain it through a fine-mesh sieve and return it to the pan to warm through gently. Adjust the seasonings to taste. To keep the sauce warm, set the saucepan inside a bowl or larger pan of hot but not boiling water. Although, most of the alcohol evaporates I wouldn’t recommend taking any medication within a half an hour of eating the delicious sauce. Not even weight loss pills. Just in case there is any residual alcohol.