Lobster shells cooked in lobster stock boosts the flavor factor in the pasta sauce.
Wrap star anise, peppercorns, and, if desired, lobster shells in a piece of cheesecloth, and tie with kitchen string; set aside.
Heat 1/4 cup butter in a large saucepan over medium-high heat. Add carrot and next 3 ingredients; cook 8 minutes or until tender.
Deglaze pan with cognac. Cook 10 minutes or until reduced to 1/4 cup.
Add lobster stock and spice bundle. Bring to a boil, reduce heat, and simmer 20 to 30 minutes or until reduced by half. Cool slightly.
Remove spice bundle; puree vegetable mixture in a blender until smooth. Strain mixture, and return to saucepan; cook over low heat until thoroughly heated. Remove from heat. Whisk in 1/2 cup butter.
Zimzala Restaurant, Huntington Beach, California
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