Lobster
Base
By Master Chef
Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood
Houses, Houston TX
Ingredients:
1 Whole Live Lobster
2 tbls. Butter
2 tbls. Diced Onions
2 tbls. Diced Celeryx
1 tspn.Tomato Paste
1 Bay Leaf
2 Oz. Brandy
2 cups Water
Note:
16 tbls. = 1 Cup liquid
stock made from scratch.
Procedure:
Take one whole live lobster Remove the meat
from the shell. Crush the shells. Saute the
shells with butter, diced onions, diced celery
tomato paste, and bay leaf. Deglaze with two
ounces of brandy, add two cups of water, bring
to boil, and simmer for three hours. Strain
broth. return to the heat, bring to a boil.
reduce to 3 tbls.
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