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Ingredientes
- 4 x lobster, carcasses
- 1 x onion, peeled, and, quartered
- 1 x carrot, cut into 4 pcs
- 1 x celery, stick, cut into 4 pcs
- 2 Tbsp. tomato paste
- 2 Tbsp. flour
- 1/4 c. brandy
- 7 c. fumet
- 1 handf parsley, stalks tarragon
Direcciones
- Preheat the oven to 375 degrees Fahrenheit.
- Take the chest out of the four lobster carcasses. It would give a bitter taste if roasted. With the flat part of a meat tenderizer, smash the shells. Put the pcs in a roasting pan and roast them in the oven till they become almost caramelized, about 40 min.
- Remove the carcasses from the oven and from the pan. Put them in a large saucepan over a medium heat and add in the mirepoix of onions, carrots and celery. Next, add in the tomato paste and the flour and cook for another two min. Deglaze the pan with the Brandy and with a spatula, scrape the bottom of the pan to gather all the little bits of lobster. Top the carcasses up with the fumet and bring the pan to a simmer over a low heat. Add in the parsley and tarragon and cook for 1 hour.
- Sieve the stock, discarding the bones and keeping the liquid.
- Yield: 1.5 litres
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 2 servings | |
| Calories 410 | |
| Calories from Fat 27 | 7% |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 285mg | 95% |
| Sodium 1053mg | 44% |
| Potassium 1208mg | 35% |
| Total Carbs 18.34g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.73g | 4% |
| Protein 58.85g | 94% |
