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/ck/ - Food & Cooking

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>> No.9025624 [View]
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9025624

>>9025618
Lobster reduction that will be the basis of the sauce for the dish. Basically once the lobster stock was done (about 5 hours at a bare simmer) I strained it, pressing as much liquid as possible out of the shells, added a tiny bit of cognac, then reduced it by about 75% and re-strained.

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