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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lobster shells cooked in lobster stock boosts the flavor factor in the pasta sauce. Ingredients:
3 pieces star anise |
1 tablespoon white peppercorns |
shells from 1 lobster, optional |
1/4 cup butter |
1 carrot, chopped |
1 rib celery, chopped |
1 onion, chopped |
1/2 fennel bulb, chopped |
1 cup cognac |
4 cups lobster, fish, or seafood stock |
1/2 cup butter, cut into pieces |
Directions:
1. Wrap star anise, peppercorns, and, if desired, lobster shells in a piece of cheesecloth, and tie with kitchen string; set aside.
2. Heat 1/4 cup butter in a large saucepan over medium-high heat. Add carrot and next 3 ingredients; cook 8 minutes or until tender.
3. Deglaze pan with cognac. Cook 10 minutes or until reduced to 1/4 cup.
4. Add lobster stock and spice bundle. Bring to a boil, reduce heat, and simmer 20 to 30 minutes or until reduced by half. Cool slightly.
5. Remove spice bundle; puree vegetable mixture in a blender until smooth. Strain mixture, and return to saucepan; cook over low heat until thoroughly heated. Remove from heat. Whisk in 1/2 cup butter.
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