Crush the lobster shells and lobster sections, fry them gently in butter. Add the matignon and sauté. Add the tomato puree and sauté. Flambé with cognac, extinguish with white wine and reduce. Add fish fumet and kitchen herbs, boil down for half an hour.
Press through a pointed sieve, then strain through a straining cloth and set aside to cool.
Skim off the butter floating on top and clarify.
The remaining stock can be used to make a crustacean fumet or possibly a bisque.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
Related Recipes:
Pasta Salad with Lobster and Sugar Snap PeasTry this delicious pasta dish: Fill a large saucepan with just over 2 quarts of water. Bring the water to a...
Fried Norway Lobster with BruschettaFor the bruschetta, blanch the tomatoes, rinse, skin, quarter lengthwise, remove the seeds and cut into 1/2 cm...
Gorgonzola Sauce…… with pears, for example with penne: Sauté onion and garlic in a tiny bit of butter, extinguish with...
Peasant TerrineCut veal and liver about 1 cm cubes. Mix with cognac (1), nutmeg and cinnamon and infuse for about 15 min...
Macarons with Cherry GanacheFor the macarons with cherry ganache, first finely chop the couverture and dissolve over a hot water bath...
Wholemeal Pancake with Ham and PeppersFor the wholemeal flambé with ham and peppers, first mix the flour with the salt, knead together with the...
Stuffed Shells – Cozze RipieneHeat the mussels in a saucepan with ¼ liter of white wine and cook for 5 minutes. The mussels should then...
Caponata with Fried Prawns – Mario GambaIn a saucepan, gently sauté the shallots with a little olive oil for a minute or two, add the diced...
Boiled Halibut with Herb Sauce1. rinse the halibut after it has cooled down. Tie the dill, parsley and lemon balm together with string...
Snails Alsatian StyleFor the Escargots à L’Alsacienne, keep the live snails in a container and let them starve for a few...