Split the tails in half and remove meat. Reserve in walk in. In hotel pan, steam the tails for 7 minutes with salted water. Reserve steaming liquid. Saute lobster shells in olive oil for five minutes. Deglaze with white wine. Reduce by 1/2. Add 1 1/2 gallon vegetable stock and steaming water. Reduce to three gallons total liquid. In stock pot, saute fennel, garlic, carrot, shallot, roasted cauliflower and chopped tomato. To this stock pot, add all of the contents of the first stock pot. Stir in rest of ingredients (bay leaves and thyme sprigs in sachet) except heavy cream and lemon juice. Simmer for 30 minutes. Remove herbs. Blend with immersion blender. Strain through large china cap first then the fine chinois. Stir in heavy cream and lemon juice. Garnish with lobster meat sauteed in butter, sweet basil oil, and parsley.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 110 Servings|
|Calories from Fat: 94 (61%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 32.6mg||10 %|
|Sodium 1294mg||45 %|
|Potassium 254.9mg||7 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.1g|
|Protein 1.5g||2 %|
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Calories per serving: 154
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