Lobster, Shrimp, and Mushrooms in Rosemary Veloute
 
 
 Step 5:

Making the Sauce:

Just so you know what you're getting into, we're going to be making our fish base with lots of rosemary to give it sort of a piney flavor, and then boil away all the extra liquid and reduce it into a modified version of fish veloute sauce.

Saute the lobster shells and legs, tomatoes, onions, 6 sprigs of rosemary, terragon, bay leaves and carrots in olive oil until the carrots are tender. Add 2 quarts of water to the stock and simmer for an hour.
 

 Step 6:

Using a fine mesh strainer, strain the stock into a pot, press on the refuse in the strainer to get every last drop of flavor. Strain a second time back into the original pot.

Boil on medium heat until stock is reduced to about 1 1/2 cups (about an hour to hour and a half).

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