- May 2011
- 25g butter
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 4 sprigs fresh thyme
- The shells from 2-3 cooked lobsters
- 1 tomato, roughly chopped
- 1 tsp tomato puree
- ¼ tsp cayenne pepper
- 1 tbsp brandy
- 60ml dry white wine
- 1 litre chicken stock
- Melt the butter in a large saucepan, add the onion, carrot, celery and thyme and fry over a medium-high heat for 3-4 minutes. Meanwhile, break or cut up the lobster shells into small pieces.
- Add the lobster shells to the pan and fry for 2 minutes. Add the tomato and tomato puree and fry for 1 minute more.
- Add the brandy and white wine and set alight with a match, to burn off the alcohol. Take care and stand back as you do so. When the flames have died down. Add the chicken stock, bring to the boil, lower the heat and leave to simmer for 20 minutes.
- Transfer the mixture to a liquidiser, in batches if necessary, and blend to a coarse puree. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use.
Make sure you save all your lobster shells and keep them frozen in plastic bags until you are ready to use them.
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