Lobster Butter - Master Chefs

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Lobster
2 tablespoons	30ml	Butter - clarified
1 tablespoon	15ml	Onion - coarsely chopped (small)
1		Carrot - peeled and coarsely
		Chopped
1		Celery stalk - trimmed and
		Coarsely chopped
1		Garlic clove - peeled, - crushed
1/4 teaspoon	1.3ml	Thyme - dried
1/4 teaspoon	1.3ml	Tarragon - dried
1		Bay leaf
2 tablespoons	30ml	Cognac
3 lbs	1362g / 48oz	Butter - unsalted
1/3 cup	78ml	Tomato paste

Recipe Instructions

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

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