Title: Lobster butter - master chefs
 Categories: Basics, Spreads, Masterchefs, New york, Obar
      Yield: 6 Servings
 
  2 1/2 lb Lobster
      2 tb Butter, clarified
      1 sm Onion, coarsely chopped
      1    Carrot, peeled and coarsely
           -- chopped
      1    Celery stalk, trimmed and
           -- coarsely chopped
      1    Garlic clove, peeled,
           -- crushed
    1/4 ts Thyme, dried
    1/4 ts Tarragon, dried
      1    Bay leaf
      2 tb Cognac
      3 lb Butter, unsalted
    1/3 c  Tomato paste
 
       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.