*  Exported from  MasterCook  *
 
                       LOBSTER BUTTER - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Lobster
    2       tb           Butter, clarified
    1       sm           Onion, coarsely chopped
    1                    Carrot, peeled and coarsely
                         -- chopped
    1                    Celery stalk, trimmed and
                         -- coarsely chopped
    1                    Garlic clove, peeled,
                         -- crushed
      1/4   ts           Thyme, dried
      1/4   ts           Tarragon, dried
    1                    Bay leaf
    2       tb           Cognac
    3       lb           Butter, unsalted
      1/3   c            Tomato paste
 
        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
   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
  
 
 
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