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Martha Stewart Member
Rating: Unrated
06/20/2009
Where is the recipe for the Lobster Shepherd's Pies? The link above doesn't work.
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Lobster Stock and Meat
Recipe Summary
Yield: Makes 4 cups stock, 3 cups lobster meat
Ingredients
Ingredient Checklist
3 live lobsters (1 1/2 pounds each)
1 ounce (2 tablespoons) unsalted butter
1 large leek, white and pale-green parts only, halved lengthwise and cut into 1-inch pieces, rinsed well
2 carrots (do not peel), scrubbed and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup Lillet Blanc or dry white wine
6 cups water
4 stems flat-leaf parsley
1 dried bay leaf
1/2 teaspoon coarse salt
1/4 teaspoon whole black peppercorns
Cook's Notes
Stock can be refrigerated for up to 2 days or frozen for up to 1 month.
Gallery
Lobster Stock and Meat
Recipe Summary
Yield: Makes 4 cups stock, 3 cups lobster meat
Gallery
Lobster Stock and Meat
Lobster Stock and Meat
Lobster Stock and Meat
Recipe Summary
Yield: Makes 4 cups stock, 3 cups lobster meat
Recipe Summary
Yield: Makes 4 cups stock, 3 cups lobster meat
Yield: Makes 4 cups stock, 3 cups lobster meat
Makes 4 cups stock, 3 cups lobster meat
Ingredients
Ingredients
- 3 live lobsters (1 1/2 pounds each)
- 1 ounce (2 tablespoons) unsalted butter
- 1 large leek, white and pale-green parts only, halved lengthwise and cut into 1-inch pieces, rinsed well
- 2 carrots (do not peel), scrubbed and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1/4 cup Lillet Blanc or dry white wine
- 6 cups water
- 4 stems flat-leaf parsley
- 1 dried bay leaf
- 1/2 teaspoon coarse salt
- 1/4 teaspoon whole black peppercorns
Directions
Fill a lobster pot or other large pot two-thirds full with water. Bring to a boil. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Remove from water. Using kitchen shears, clip the tips of the lobster claws, and let drain. Let stand until cool enough to handle.
Remove meat from lobsters, reserving shells. Refrigerate lobster meat, covered, until ready to use. Cut shells into large pieces.
Melt butter in a medium stockpot over high heat. Add leek, carrots, and celery. Cook, stirring often, for 2 minutes. Stir in Lillet; cook for 2 minutes more. Add reserved lobster shells, the water, parsley, bay leaf, salt, and peppercorns. Bring to a boil. Reduce heat, and let simmer for 30 minutes.
Strain through a fine sieve; discard solids. Let cool.
Cook's Notes
Stock can be refrigerated for up to 2 days or frozen for up to 1 month.
Cook’s Notes
Stock can be refrigerated for up to 2 days or frozen for up to 1 month.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
06/20/2009
Where is the recipe for the Lobster Shepherd's Pies? The link above doesn't work.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
06/20/2009
Where is the recipe for the Lobster Shepherd's Pies? The link above doesn't work.
Martha Stewart Member
Rating: Unrated
06/20/2009
Where is the recipe for the Lobster Shepherd's Pies? The link above doesn't work.
Rating: Unrated
All Reviews for Lobster Stock and Meat
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All Reviews for Lobster Stock and Meat
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
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Most Positive
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