BROILED SALMON WITH LOBSTER CREAM SAUCE

2 Tbsp. cornstarch
1/2 cup cooking sherry, divided
1 pint heavy cream
2 Tbsp. lobster base (substitute: chicken base)
white pepper to taste
2 lbs. salmon fillet, boneless, skinless
2 Tbsp. butter
1 cup white wine, or as needed

In a small bowl, dissolve cornstarch in 1/4 cup cooking sherry and set aside.

to make the lobster cream sauce (or veloute if chicken base is used):
In a 1-quart saucepan, bring 1/4 cup cooking sherry to a boil. Slowly stir in the heavy cream and reduce the heat to simmer. Whisk in lobster base. Bring sauce to a boil, stir in cornstarch mixture, and continue stirring until sauce reaches sufficient thickness to coat the back of a spoon, 10 to 20 seconds. Add white pepper to taste, and set aside.

Spray the baking pan with cooking spray. Place the salmon in pan and dot with butter. Pour in white wine to 1/4-inch depth.

Place 5 inches under broiler and watch carefully until salmon flakes easily with a fork, about 10 to 12 minutes.

TO SERVE:
On 8 individual plates, place pool of lobster cream sauce, set portion of salmon over, and drizzle remaining cream sauce on top Accompany with asparagus spears and rice pilaf

Source: From the Dining Car by James D. Porterfield