Lobster shells cooked in lobster stock boosts the flavor factor in the pasta sauce.

Vincent Muraco
Recipe by Coastal Living November 2009

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Recipe Summary

Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap star anise, peppercorns, and, if desired, lobster shells in a piece of cheesecloth, and tie with kitchen string; set aside.

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  • 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.

Source

Zimzala Restaurant, Huntington Beach, California

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