Recipe Cuisine: French

Recipe Category: Soups, Stews, Chili

Yield: 40 Servings

Ingredients:

• 10 lbs Lobster Heads
• 4 lbs Chicken Bones
• 1lb Carrots large
• 1 lb Yeloow Onion peeled, chopped
• 1/4 lb Celery chopped
• 6 Fennel Tops
• 6 lbs Tomatos ripe
• 8 cloves Fresh Galic peeled, chopped
• Few Sprigs Thyme chopped
• 1 can Tomatos diced
• 1/2 gt Olive Oil
• 1 gal White Wine White cooking
• 4 fl oz Pernod
• 1 Bay Leaf
• A Couple Star Anise
• 3.5 gal Water
• White Pepper to taste
• Salt to taste

Instructions:

• Clean & Wash Lobster Heads very carefully in cold running water. Wash Chicken Bones in cold running water as well.
• Cut Carrot, Onion, Celery, Fennel & Fresh Tomatoes into even sized Dices.
• Heat up half the Olive Oil in a Tilting Pan and sauté Lobster Heads evenly on all sides to deep color.
• Add Aromatic Vegetables & crushed Garlic and continue to sauté.
• Transfer to the Stock Pot and add Chicken Bones to it.
• In the same Pan heat up the rest of the Olive Oil and sauté Fish Trimmings lightly.
• Add Pernod and cook for 2 minutes.
• Deglaze with half of the White Wine, simmer for 5 minutes, then transfer to the Stock Pot.
• Add rest of the White Wine, Thyme, Star Anise, Bay leaf, fresh Tomatoes.
• Season with Salt & White Pepper Powder. Mix well and cover with Water.
• Bring it to a boil, remove any accumulated scum and at low heat simmer for 1 1/2 Hours.
• Pass through a strainer in a way to attain a strong concoction.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2016-01-01

Last Modified: 2025-12-20

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