1. Heat a heavy-bottomed sauce pan to medium heat and add the butter.
2. When the butter begins to foam slightly, add the onion, celery, green pepper, garlic and Cajun seasoning and sweat down.
3. Deglaze the pot with the white wine and let it reduce by 75 percent.
4. In a separate sauce pot, bring the lobster fumet and the heavy cream to just below a simmer.
5. Add the sifted flour to the wine reduction mixture and make a blond roux.
6. Slowly whisk the lobster fumet mixture into the roux, whisking constantly to avoid any lumps and fully incorporate the ingredients.
7. Bring the sauce to a boil and reduce heat to low.
8. Whisk in the Parmesan cheese.
9. Adjust the viscosity with more stock and season to taste with salt and white pepper.
1. Thaw the lobster bodies under refrigeration and use as soon as they are thawed.
2. Preheat oven to 400°F.
3. Place the lobster in two large roasting pans and brush them with olive oil.
4. Roast the lobster for about 45 minutes until they are a deep red color and dry to the touch.
5. Remove the bodies and place in two large stock pots.
6. Using a meat mallet pound the shells in the stock pot, smashing them up.
7. In the same braisings pans, add the butter, leeks, carrots, celery and fennel.
8. Sweat the vegetables down and deglaze with white wine.
9. Add the contents of the braiser to the stock pots. Zest and juice the lemons and add to the stock pot.
10. Add cold water and spice sachets and bring to a simmer.
11. Simmer for 4 hours skimming, discarding any particles off the surface of the stock.
12. Strain the stock through a chinois lined with cheesecloth.
13. Transfer to a covered storage container, label, date and refrigerate until needed.
1. Cut a piece of cheesecloth into approximately 10 x 10” square.
2. Place the thyme sprigs down the center, followed by the parsley stems.
3. Lay the bay leaves on top followed by the cloves and peppercorns.
4. Roll the sachet and fold in the ends so that everything is contained.
5. Tie the sachet with twine to keep the contents in place.
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