American Sauce

In a medium saucepan over medium heat, render the bacon until crispy and the fat is released.

Optionally, remove half of the bacon for garnish, leaving the fat in the pan.

Add the shallots to the bacon fat and cook until translucent, about 3-4 minutes.

Add the garlic and cook until fragrant, about 30 seconds, taking care not to brown it.

Stir in the tomato paste and cook for 1-2 minutes until slightly darkened.

Add the Espelette pepper and toast for 15 seconds.

Deglaze with the white wine. Scrape up any browned bits from the bottom of the pan.

Reduce the wine by half, about 3-4 minutes.

Pour in the lobster stock and bring to a boil.

Reduce the liquid by a third, approximately 8-10 minutes.

Add the heavy cream and continue to simmer until the sauce coats the back of a spoon, 5-7 minutes.

Remove from heat and whisk in the cold butter cubes one by one (monter au beurre), stirring constantly.

Strain through a fine-mesh sieve for a smoother texture (optional).