*  Exported from  MasterCook  *

                             Lobster Butter

Recipe By     : Stanley Kramer, Oyster Bar and Restaurant, NYC
Serving Size  : 6    Preparation Time :0:00
Categories    : Butter

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   lb           Lobster
   2       tb           Clarified butter
   1       sm           Onion -- coarsely chopped
   1                    Carrot --
                        - peeled & coarsely chopped
   1                    Celery rib --
                        - trimmed & coarsely chopped
   1       cl           Garlic -- peeled, crushed
     1/4   ts           Dried thyme
     1/4   ts           Dried tarragon
   1                    Bay leaf
   2       tb           Cognac
   3       lb           Unsalted butter
     1/3   c            Tomato paste

  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 tb 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 tb Cognac and stir for
  3 minutes.
  
  Add butter and tomato paste and simmer gently, covered, 2 to
  3 hours.
  
  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
  containers.
  
  Recipe FROM: New York's Master Chefs, Bon Appetit magazine, 1985


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