Recipe Thread - Page 31
I make my chili to guidelines, more than a recipe. I can give you a full description of the process if you need it, but something I recommend trying is substituting sausage filling for some, or all, of the meat. Chorizo, or andouille works very nicely.
Take one lobster head, 150g of softened, unsalted butter and 1 tablespoon of tomato paste and blend in a food processor, then remove to a saucepan and simmer for 20 minutes or so on a low heat. Take off the heat and let sit for 20 minutes, then strain. Use in a bearnaise sauce, to cook lobster or fish, or in anything you fancy the taste of roasted lobster.
Because I'm an idiot... do you put the shell of the head in the processor?