See below ingredients and instructions of the recipe
2 1/2 lb Lobster -- crushed
2 tb Butter, clarified 1/4 ts Thyme, dried
1 sm Onion, coarsely chopped 1/4 ts Tarragon, dried
1 Carrot, peeled and coarsely 1 Bay leaf
-- chopped 2 tb Cognac
1 Celery stalk, trimmed and 3 lb Butter, unsalted
-- coarsely chopped 1/3 c Tomato paste
1 Garlic clove, peeled,
Steam or boil lobsters until just tender, 8 to 10 minutes.
Cool, then remove all lobster meat from shells. Refrigerate
meat, covered; set aside.
In large saucepan, heat 2 tablespoons clarified butter. Add
onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss
over high heat 3 minutes.
Add lobster shells, stirring; then add 2 tablespoons Cognac and
stir for 3 minutes.
Add butter and tomato paste and simmer gently, covered, 2 to 3
Strain, pressing solids firmly. Set aside for 15 minutes.
Skim any froth from surface and strain again through several
layers of dampened cheesecloth, leaving behind any milky residue in
bottom of pan (discard residue.) Cool, then chill or freeze in small
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC