INGREDIENTS:
6 ounces celery, julienne
6 ounces carrot, julienne
6 ounces onion, medium dice
2½ ounces anise, very fine dice
¼ cup olive oil
2 Tablespoons parsley, chopped
16 ounces tomatoes, peeled & seeded
1 cup chardonnay wine
1 pinch salt & fresh ground black pepper, to taste
18 ounces Maine Lobster meat, medium dice
24 fl. ounces tomato juice
24 fl. ounces clam juice
DIRECTIONS:
Sauté first four ingredients in hot olive oil until tender. Add parsley, tomatoes and wine - simmer for 5 minutes. Season to taste. Add Maine Lobster meat, clam & tomato juices - simmer for 15 minutes. Serve 8 ounces in a large bowl. Just before serving garnish with a star of compound butter, about ½ ounce, in center of ragout.
