Quote:
Originally Posted by O.D. Mike
Spence can you share the lobster body recipe, I'm always throwing away lobster bodies.....
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Sure, fumet is just a fancy name for a flavorful fish stock.
If you're making this from a fully cooked lobster it will have a bit less flavor as you've already extracted some from the initial cooking. If I'm going to use the lobster meat for something else I'll sometimes kill them live or just boil for 5 min to make the meat easier to remove...
Just put the shells in a pot (break them up a bit if you can) with a thinly sliced carrot, onion and celery stalk per lobster. Just barely cover with water if that. Add a chopped tomato per lobster as well...with some thyme, parsley and a few bay leafs.
Simmer
very gently for 45 min or so (if any foam or scum forms at the surface remove it) then strain all the solids...then reduce the liquid by about 1/2 the volume.
If you want to make a creme sauce just simmer the liquid with a little heavy cream for a min gently. If you're making pasta be sure to finish the pasta in the sauce for about a minute as well.
-spence