How to make Sauces or Soups with Lobster Shells

Put the lobster shells, except the hard claw shells, into the food processor and grind.

Add chopped tomatoes (optional).

Cook onions, carrots, and celery in butter until soft.

Add the ground shells.

Add fresh tarragon and cream and simmer.

Thin as needed with broth or shellfish steaming liquid.

Work through a fine-mesh strainer with the bottom of a ladle.

Put the sauce in a saucepan, add the strained lobster roe to it. Heat gently— don’t allow it to boil. Whisk constantly.