LOBSTER BASE

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Posted for safe keeping.Lobster Base By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef Dale Festler, Landry's Seafood Houses, Houston TX

Provided by Heartsong

Categories     Very Low Carbs

Time 3h10m

Yield 1 serving(s)

Number Of Ingredients 8

1 lobster (Whole Live, meat removed )
2 tablespoons butter
2 tablespoons diced onions
2 tablespoons celery, diced
1 teaspoon tomato paste
1 bay leaf
2 ounces brandy
2 cups water

Steps:

  • Procedure:.
  • Take one whole live lobster Remove the meat from the shell.
  • Crush the shells.
  • Saute the shells with butter, diced onions, diced celery tomato paste, and bay leaf.
  • Deglaze with two ounces of brandy, add two cups of water, bring to boil, and simmer for three hours.
  • Strain broth. return to the heat, bring to a boil. reduce to 3 tbls.

Nutrition Facts : Calories 493.9, Fat 24.2, SaturatedFat 14.9, Cholesterol 251.6, Sodium 906.6, Carbohydrate 1.6, Fiber 0.5, Sugar 1, Protein 25.4

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