Lobster Butter - Master Chefs

Course : Seafoods
Serves: 6
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2 1/2 pounds lobster
2 tablespoons butter -- clarified
1 small onion -- coarsely chopped
1 medium carrot -- peeled and coarsely chopped
1 medium celery stalk -- trimmed and coarsely chopped
1 clove garlic -- peeled, - crushed
1/4 teaspoon thyme -- dried
1/4 teaspoon tarragon -- dried
1 piece bay leaf
2 tablespoons cognac
3 pounds butter -- unsalted
1/3 cup tomato paste

Preparation / Directions:

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 Magazin

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