Directions

When you are preparing lobsters, save the shells to make this broth (freeze them if need be for future use). This is a very rich soup, best served in small portions.

Heat the oil in a large rondeau, or deep straight-sided braising pan. Add the lobster shells and sear over medium-high heat for 1 to 2 minutes per side, until they turn red. (If your pot is not big enough to accomplish this easily, do it in two batches.) Add the tomatoes, carrots, and tarragon, cover the shells and vegetables with water, and bring to a boil. Skim off any impurities that rise to the top. Reduce the heat and simmer over low heat for 1 hour. Strain the stock through a large strainer or a China cap, smashing the lobster bodies with a wooden
spoon to extract all the liquid, and then strain again through a chinois or fine strainerinto a clean saucepan.

Return the strained stock to the stove and simmer until it is reduced to 1 cup. Add the heavy cream, return to a simmer, and cook, skimming occasionally, until the broth is reduced to 2 cups. Strain through a chinois into a container, discarding any solids remaining in the strainer. Cover and refrigerate the broth for several hours to chill, or for up to 3 days.

To complete, Place the cold broth in a heavy saucepan and whisk vigorously over medium heat as you reheat it. The broth will froth as you whisk in air. Pour the hot broth into demitasse cups.

.