| Yield 1X: | 176.00 | oz | Allergens: | ||
| Portion: | 64 | oz | Garlic, onion | ||
| Portions: | 2.8 | ||||
| Shelf life: | Freeze | ||||
| Date: | 1.18.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Lobster bodies | 10 | |
| Clarified butter | 2.00 | |
| Chopped garlic | 4.00 | |
| Onions, diced | 2 | |
| Carrots, diced | 1 | |
| Celery, diced | 1 | |
| Tomato paste | 12.00 | |
| Brandy | 12.70 | |
| White wine | 32.00 | |
| Chicken broth | 16 | |
| Black peppercorns | 0.50 | |
| Dried porccini | 0.50 | |
| Garlic head, cut in half (each) | 1.00 | |
| Tarragon (bunch) | 1.00 | |
| Basil (bunch) | 1.00 | |
| Thyme (bunch) | 0.50 |
Carefully measure and prepare all ingredients. Break the lobster bodies apart, then lightly oil them. Roast on a sheet pan at 450 F. until bright red and toasted. Cool.
Heat the butter in a suitable pot over high heat, then add the garlic. Cook, stirring, until the raw garlic smell is gone, then add the remaining vegetables, and cook until soft. Add the tomato paste, and cook, stirring, until it changes from red to brick. Add the brandy, and cook until the alcohol smell is gone. Add the wine and cook until the alcohol smell is gone.
Add the roasted shells, chicken broth, peppercorns, and mushrooms, and bring to a boil. Reduce to a simmer, and cook for one hour. Add the herbs, and cook for an additional fifteen minutes. Remove from the heat and strain to a storage container and cover. Label, date, and initial. Store refrigerated.