Lobster Tomato Saffron Broth
2 Gallons Onions, large dice
2 Gallons Fennel, large dice
2 Gallons Carrots, large dice
4 Heads Garlic, chopped
2 Bottles White wine
4 Gallons Lobster stock
6 Cans Tomato juice 1 Ea.
#10 can tomatoes
3 Ea. Bay leaves
3 Bunches Parsley stems
3 Bunches Basil stems
1 Bottle Pernod
Salt and pepper corns to taste
Caramelize vegetables. Add white wine. Reduce by 3/4. Add Vegetable stock,
tomato juice and herbs. Simmer one hour. Strain through chinois.
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