Recipe: Lobster Butter Master Chefs
Title: Lobster Butter - Master Chefs
Categories: Basics, Spreads, Masterchefs, New york, Obar
Yield: 6 servings
2 1/2 lb Lobster -- crushed
2 tb Butter, clarified 1/4 ts Thyme, dried
1 sm Onion, coarsely chopped 1/4 ts Tarragon, dried
1 Carrot, peeled and coarsely 1 Bay leaf
-- chopped 2 tb Cognac
1 Celery stalk, trimmed and 3 lb Butter, unsalted
-- coarsely chopped 1/3 c Tomato paste
1 Garlic clove, peeled,
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 tablespoons 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 tablespoons 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.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC
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---------- Recipe via Meal-Master (tm) v7.06
Title: Pheasant Stock - Master Chefs
Categories: Basics, Stock, Masterchefs, New york, V79
Servings: 4
3 tb Oil, vegetable
1 md Onion, sliced
1 Carrot, peeled, trimmed,
-- sliced
1 Celery, stalk, trimmed,
-- sliced
3 lg Shallots, sliced
2 Tomatoes, ripe, coarsely
-- chopped
4 Bay leaves
4 Berry, Juniper, crushed
20 Peppercorns
2 1/2 c Wine, red, dry
1 c Water or more
Preheat oven to 450 F.
Pour the vegetable oil into a roasting pan with the reserved bones
and carcasses. Roast until well browned, stirring occasionally, for
about 30 minutes.
Add remaining stock ingredients except the wine and continue to
roast for 10 more minutes.
Transfer solids to a stockpot, discarding any fat.
Place the roasting pan over high heat and add wine. Scrape away
all browned bits and boil, stirring, until wine is nearly evaporated.
Add 1 cup of water, and add this liquid to the stockpot.
Add cold water to cover, bring slowly to a boil, and skim well.
Lower heat, and simmer uncovered, 3 to 4 hours.
Strain, pressing down on solids to extract all of the liquid;
discard solids. Cool to room temperature and refrigerate.
When chilled, lift off any solidified fat from the surface and
discard.
Source: New York's Master Chefs, Bon Appetit Magazine
Written by Richard Sax, Photographs by Nancy McFarland
The Knapp Press, Los Angeles, 1985
Chef: Andy Kisler, Vienna 79 Restaurant, New York
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