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Name: Lobster Butter - Master Chefs
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Thyme, dried; 2 tb Cognac; 3 lb Butter, unsalted; 1 Bay leaf; 1 sm Onion, coarsely chopped; 1 Carrot, peeled and coarsely; 1 Celery stalk, trimmed and; 1/4 ts Tarragon, dried; 2 1/2 lb Lobster; 1/3 c Tomato paste; 2 tb Butter, clarified; 1 Garlic clove, peeled,

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INGREDIENTS

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

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 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

NOTES

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Lobster Butter - Master Chefs

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

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

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Nutrition

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Serving Size: 1 Serving (468g)
Recipe Makes: 6 Servings

Calories: 1875
Calories from Fat: 1707 (91%)

Amt Per Serving		% DV

	Total Fat 189.7g	253 %
	Saturated Fat 119.3g	597 %
	Monounsaturated Fat 49.2g
	Polyunsanturated Fat 7.4g
Cholesterol 677.3mg		208 %
Sodium 908.4mg		31 %
Potassium 992.1mg		26 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 7.2g
Protein 39.3g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1875

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