Quote:
Originally Posted by jyl
Cool, looking forward to reading the rest. You're eating high on the hog for sure!
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no time for the play by play with pics I'm sorry to say. Here's how I finish:
place large china cap over another stock pot, scoop out the shells into the cap and with an old large serving spoon, chop at the shells after pouring stock to fill the cap. Repeat, a lot. I only did 3 times back and forth.
Take resulting stock and pass through a chinoise, pushing the resulting lobster mush through and scraping down with a clean spoon on the other side.
I just reduced 1.5 pints of heavy cream, then added (about) 5 cups of stock. just a guess. it always has been. Then reduce over medium high heat until spoon is well coated.
Salt to taste.
