Lobster Butter
By
Alain Ducasse
Chef
Ingredients
- 6 1/4 pounds lobster shells (3 kg)
- 6 1/4 pounds butter (3 kg)
- 1 3/4 ounces tomato paste (50 g)
- 5 cloves garlic
- 2 shallots, cut into thin rounds
- 1/2 cup olive oil (10 cl)
- 2 sprigs tarragon
- 2 sprigs basil
- 1/5 ounce black peppercorns (5 g)
- 1 sprig thyme
- 1/2 bay leaf
- parsley stems
Instructions
Step 1: Lobster
Chop the lobster shells with a meat book in a blender bowl. Set aside.
Step 2: Aromatics
Sweat the unpeeled garlic cloves, shallots and tomato paste in some olive oil. Add the lobster shells and sweat lightly, then add the bouquet garni and the melted butter. Simmer over low heat for 30 minutes.
Step 3: Finishing
Add the pepper, basil and tarragon. Infuse for 10 minutes and filter through cheesecloth, reserving only the fat. The lobster butter is ready to use.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
