Steam or boil lobsters until just tender, 8 to 10
minutes.
Cool, then remove all lobster meat from shells.
Refrigerate meat, covered; set aside.
In large saucepan, heat 2 tablespoons clarified
butter. Add onion, carrot, celery, garlic, thyme,
tarragon, and bay leaf; toss over high heat 3 minutes.
Add lobster shells, stirring; then add 2
tablespoons Cognac and stir for 3 minutes.
Add butter and tomato paste and simmer gently,
covered, 2 to 3 hours.
Strain, pressing solids firmly. Set aside for 15
minutes.
Skim any froth from surface and strain again
through several layers of dampened cheesecloth,
leaving behind any milky residue in bottom of pan
(discard residue.) Cool, then chill or freeze in small
containers.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC
