LOSTER BROTH    
YIELD 15 GALLONS     SHELF LIFE  6 DAYS

·       3 EA – CELERY ROUGH CHOPPED

·       6 EA – YELLOW ONION CUT IN HALF’S

·       8 EA – WHOLE CARROT’S ROUGH CHOPPED

·       1 CUP – WHOLE PEAL GARLIC SMASHED

·       15 GAL – WATER

·       3 LB – LOBSTER BASE

·       2 CS – LOBSTER BODDIES (SHELLS) DEFROST

·       8 EA – BAY LEAVES

·       5 EA – SPRINGS OF THYME

PLACE ALL THE INGREDIENTS TOGETHER AND ENSURE THAT THE LOBSTER BASE IS COMPLETELY DISSOLVED.  BRING TO BOIL FOR IN AVERAGE OF 6 HOURS - LOW HEAT.

ENSURE THE CONSENTRATE IS DARK IN COLOR, AND IT HAS A SEA FLAVOR AND SALTINESS LABEL IS ACCURATE. 

PLACE THE BROTH INTO A 400 HOTLE PANS AND PLACE INTO THE BLAST CHILLER.  COVER, LABEL AND DATE.