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  • 2servings
  • 107calories

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons corn oil

  2. 1 pound cleaned, uncooked lobster shells (from about three 1 3/4-pound lobsters ), coarsely chopped

  3. 1/4 cup brandy

  4. 2 medium cloves garlic , peeled and cut across into very thin slices

  5. 3 large shallots , peeled and cut across into very thin slices

  6. 1/4 small fennel bulb, cut across into very thin slices

  7. 2 tablespoons tomato paste

  8. 4 cups water

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot). Stir them slightly and continue cooking, stirring from time to time, until the shells are well browned but not burned, about 5 minutes.

  2. Add the brandy, garlic, shallots, and fennel. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Stir in the tomato paste. Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.

  3. Stir in the water and bring to a boil. Boil for 15 minutes. Remove from the heat and let stand for 10 minutes. Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

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