Lobster Fumet

Ingredients

  • 2 ¼ oz (60 g) fennel bulb
  • 1 ¾ oz (50 g) white onion
  • 1 clove garlic
  • 7 oz (200 g) tomatoes
  • 4 lobster heads
  • 2 tbsp (30 ml) grapeseed oil
  • 6 tbsp (80 g) butter
  • 1 tbsp (15 g) tomato paste
  • 2 tbsp (30 ml) Cognac
  • ½ cup (120 ml) white wine
  • 6 cups or 1 ½ qt (1.5 L) water
  • Salt
  • White peppercorns

Method

Wash the vegetables. Finely chop the fennel and onion. Crush the garlic clove with the back of a knife blade. Quarter the tomatoes. Roughly chop the lobster heads. Heat the oil in a saucepan and sweat* the heads. Add the butter and caramelize. Add the fennel, onion, and garlic; sweat for 5 minutes. Add the tomatoes and tomato paste; cook for 3 minutes. Deglaze* with the Cognac and white wine. Reduce* to a thick shiny Jus*, then add the water. Season with salt and a few peppercorns; cook for 30 minutes. Remove from the heat and strain the fumet using a chinois, pressing down on the lobster heads.

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