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-> [Dips & Spreads, Seafood, Spreads & Salsas] -> [Lobster butter ster chefs Recipe] |
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Lobster butter ster chefs
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| Artist: |
_ |
| Categories: |
Dips & Spreads, Seafood, Spreads & Salsas |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Lobster | | 2
| tbsp | 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 | | 1/4
| tsp | Thyme, dried | | 1/4
| tsp | Tarragon, dried | | 1
| | Bay leaf | | 2
| tbsp | Cognac | | 3
| lbs | Butter, unsalted | | 1/3
| cup | Tomato paste |
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Procedures:
| 1 | Steam or boil lobsters until just tender, 8 to 10 minutes. | | 2 | cool, then remove all lobster meat from shells. | | 3 | Refrigerate meat, covered; set aside. | | 4 | in large saucepan, heat 2 tablespoons clarified butter. | | 5 | Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes. | | 6 | add lobster shells, stirring; then add 2 tablespoons cognac and stir for 3 minutes. | | 7 | add butter and tomato paste and simmer gently, covered, 2 to 3 hours. | | 8 | strain, pressing solids firmly. | | 9 | Set aside for 15 minutes. | | 10 | 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). | | 11 | Cool, then chill or freeze in small containers. |
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