 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 1 |
|
Lobster Base By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef Dale Festler, Landry's Seafood Houses, Houston TX. Ingredients:
1 lobster (whole live, meat removed ) |
2 tablespoons butter |
2 tablespoons diced onions |
2 tablespoons celery, diced |
1 teaspoon tomato paste |
1 bay leaf |
2 ounces brandy |
2 cups water |
Directions:
1. Procedure:.
2. Take one whole live lobster Remove the meat from the shell.
3. Crush the shells.
4. Saute the shells with butter, diced onions, diced celery tomato paste, and bay leaf.
5. Deglaze with two ounces of brandy, add two cups of water, bring to boil, and simmer for three hours.
6. Strain broth. return to the heat, bring to a boil. reduce to 3 tbls.
|
|