15 ea lobster bodies, carapaces removed and discarded, bodies chopped
4 oz oil
8 oz tawny port
6 oz cognac
1 Tbsp tomato paste
1 tsp salt
2 pods star anise
8 lbs plugra
- in a heavy saucepan lightly brown the lobster bodies in the oil over medium high heat
- turn off heat and add port, cognac and tomato paste; deglaze and stir thoroughly
- add remaining ingredients; turn heat to low and allow to steep 2 hours; strain
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