How to Make Lobster Sauce with Lobster Shells

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Published 2007

Grind lobster shells from 6 lobsters (which can be saved up in the freezer), except hard claw shells, in a food processor.
Add 4 chopped tomatoes.
Add ground shells and processed tomatoes to a mixture of 1 each chopped carrot, small onion, and celery stalk, all sautéed.
Add tarragon sprigs, 1 cup cream, 2 cups broth, and ½ cup white wine and simmer for 20 minutes.
Work through a fine-mesh strainer.
Return strained sauce to the pan. Finish with strained lobster roe and tomalley. Heat without simmering.

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