Lobster Consommé with Tarragon Essence

The classic French technique for clarifying stock to make consommé can be applied when working with stocks other than the typical beef or chicken. For instance, in this recipe, which I often prepared when I was executive chef at Le Cirque restaurant in New York City, I use lobster stock. The flavoring ingredients can also be altered. The herbs used in the raft can be varied; vegetables, such as celery or tomato, can be introduced. The consommé will acquire the fragrance and ta