Notes: Primitivo Wine Bar
Colorado Springs, CO
1 ounce whole butter
1 onion, minced
1 leek, minced
1/2 fennel bulb, minced
1/2 carrot, minced
2 fluid ounces brandy
uncooked lobster shells, reserved from main recipe, as needed
8 fluid ounces white wine
24 fluid ounces tomato juice
24 fluid ounces water
2 bay leaves
1 pinch cayenne pepper
Yield: 1 quart
1. Melt the butter in a saucepot. Sweat the onion, leek, fennel and carrot until soft, approximately 10 minutes. Flambé with the brandy and add the lobster shells. Add the white wine and reduce by half.
2. Add the tomato juice, water, bay leaves and cayenne pepper. Bring to a boil, skim and simmer for 1 hour. Strain and cool.
Yield: 1 quart
Colorado Springs, CO
1 ounce whole butter
1 onion, minced
1 leek, minced
1/2 fennel bulb, minced
1/2 carrot, minced
2 fluid ounces brandy
uncooked lobster shells, reserved from main recipe, as needed
8 fluid ounces white wine
24 fluid ounces tomato juice
24 fluid ounces water
2 bay leaves
1 pinch cayenne pepper
Yield: 1 quart
1. Melt the butter in a saucepot. Sweat the onion, leek, fennel and carrot until soft, approximately 10 minutes. Flambé with the brandy and add the lobster shells. Add the white wine and reduce by half.
2. Add the tomato juice, water, bay leaves and cayenne pepper. Bring to a boil, skim and simmer for 1 hour. Strain and cool.
Yield: 1 quart
