Lobster Butter - Master Chefs

6 Servings

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Lobster Butter - Master Chefs Ingredients

2 1/2 lb Lobster	crushed
2 tb Butter, clarified	1/4 ts Thyme, dried
1 sm Onion, coarsely chopped	1/4 ts Tarragon, dried
1 Carrot, peeled and coarsely	1 Bay leaf
chopped	2 tb Cognac
1 Celery stalk, trimmed and	3 lb Butter, unsalted
coarsely chopped	1/3 c Tomato paste
1 Garlic clove, peeled,

Instructions for Lobster Butter - Master Chefs

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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: LobsterCuisine: Uncategorized