2kg lobster carcasses
1kg mirepoix (onion carrot leek celery fennel garlic rosemary thyme tomato)
3 litres extra virgin olive oil
Roast lobster carcasses and mirepoix moistened with olive oil in a oven at 120ºC for six to eight hours (until ingredients are crisp and dry but not burnt). Pack all the ingredients into a large kilner jar top with olive oil close lid and simmer in a bain-marie for two hours. Allow to mature for two weeks in the fridge before use. Decant as needed.