Lobster butter - master chefs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Lobster |
| 2 | tablespoons | Butter, clarified |
| 1 | small | Onion, coarsely chopped |
| 1 | Carrot, peeled and coarsely chopped | |
| 1 | Celery stalk, trimmed and coarsely chopped | |
| 1 | Garlic clove, peeled, crushed | |
| ¼ | teaspoon | Thyme, dried |
| ¼ | teaspoon | Tarragon, dried |
| 1 | Bay leaf | |
| 2 | tablespoons | Cognac |
| 3 | pounds | Butter, unsalted |
| ⅓ | cup | Tomato paste |
Directions
Steam or boil lobsters until just tender, 8 to 10 minutes.
Cool, then remove all lobster meat from shells. Refrigerate meat, covered; set aside.
In large saucepan, heat 2 tablespoons clarified butter. Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes.
Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes.
Add butter and tomato paste and simmer gently, covered, 2 to 3 hours.
Strain, pressing solids firmly. Set aside for 15 minutes.
Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in bottom of pan (discard residue.) Cool, then chill or freeze in small containers.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC