Lobster Stock

Almost like a bisque but I didn't crush the bones after I roasted them as last time I did that I broke my mixer. So, just a stock, but a strong one. When it was ready I passed it and now it is reducing. When reduced I will use it for the lobster beurre blanc for the seabass.

I was spared last night. As I didn't have any staff I was dreading it but we were not too busy luckily. Lunch however was mega busy yesterday and Sam, my old apprentice who is now in Paris came to see me for a chat in the middle of it. Let's just hope tonight is not too busy either and then it is just the Sunday lunch and I can breathe again!