Time: Approx. 1 1/2 hrs
Effort: 4 / Medium
4 precooked lobster shells or whole lobsters
4 cups water
1 cup condensed chicken stock
4 medium sized carrotts, peeled cut into chunks
1 small onion or shallot
4 celery stalks cut into chunks
1 small can (5.5 oz) tomato paste
2-3 tbsp butter
1 tbsp all purpose flour or fast dissolving flour
1 tsp Fins Herbes
1/2 cup Tawny Port
1 whole red pepper, pureed
1/4 cup Mayonnaise
Salt & Pepper to taste
In my recipe I had saved the shells of 4 lobsters and used them for my stock, then later added the lobster roe and contents of their heads, however if you are buying lobsters specifically for this recipe, then shell the lobsters - saving the meat, roe and heads. Cut the tails into large pieces.
Place the lobster shells in a large pot with 4 cups water. Cover and simmer for approximately one hour. Take the shells out and set them aside. Add the celery, carrotts, onion, tomato paste, fins herbes and chicken stock and simmer until the vegetables are soft. Puree the vegetables in a blender or food processor and return them to the stock. Add salt, pepper and butter. Simmer gently for about 5 minutes. Scour the lobster shells and remove any remaining meat along with the contents of the head (known as Tamale) as well as the roe which should be mashed and broken up. Set aside. Take your stock and strain it through a thin wire sieve over another pot. Then strain it again to remove any larger pieces. Add lobster pieces and simmer again for about 5 minutes. Add Porto, salt & pepper. In a small cup mix the flour with a little of the stock into a smooth, thin paste and gently add it to your stock, mixing constantly until the stock has thickened slightly. It can be served immediately or chilled. Serve with a tablespoon of red pepper mayonnaise.
Red Pepper Mayonnaise
Puree the red pepper in a blender or food processor, add mayonnaise, salt & pepper to taste.
Bon Appetit !