Brioza’s Lobster, Fenugreek and Chestnut Broth

• 1 lobster carcass, broken up
• 4 tablespoons butter, blackened
• 1/4 cup shallots, sliced
• 1 apple, peeled and diced
• 1 stalk lemongrass, cut into 2″ chunks and smashed
• 1/2 tablespoon fenugreek, tasted and pulverized
• 1/2 teaspoon 5 spice
• 1 cup chestnuts, chopped
• 2 each plum tomatoes, quartered
• 1/2 cup dry sherry wine
• 5 cups water
• salt, pepper and tabasco , as needed

In a sauce pot, over medium high heat. Add the whole butter and blacken. Add the lobster carcass and lightly roast. Follow with shallots, apple, lemongrass, kaffir, fenugreek, and five spice. Lightly caramelize. Season with salt and pepper. Add the chestnuts and reduce the heat to low. Cook for about 5 minutes and add the tomatoes. Stew for another five minutes and de-glaze with the sherry wine. Just cook off the alcohol. Cover with water and simmer for about 25-30 minutes with minimal reduction. Place all ingredients into a blender and lightly pulse. Strain overnight in cheesecloth to render a light thin liquid.

Chef Stuart Brioza
Tapawingo
PO Box 8
Ellsworth, MI 49729