Lobster Stock

Directions

1. 1
   Melt the butter in a deep, heavy pot and cook the shallots and garlic over low heat until transparent but not browned.
2. 2
   Add all the lobster scraps to the pot and crush them down well with a potato masher.
3. 3
   Raise the heat, add the Cognac and flame it.
4. 4
   Add wine, tomato paste, tarragon, thyme and white pepper and mix well.
5. 5
   Add water to barely cover, plus 1/2 teaspoon salt, mix well, boil, cover, reduce heat and simmer 30 minutes.
6. 6
   Strain broth and discard scraps.
7. 7
   Cool broth quickly, uncovered, and refrigerate.
8. 8
   When completely cold, remove the cake of recongealed lobster butter from the top and wrap and reserve it in the freezer for future use.
9. 9
   Freeze the broth in small containers.