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Lobster Stock and Meat

Use this stock to make our Lobster Shepherd's Pies.

  • yield: Makes 4 cups stock, 3 cups lobster meat

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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

  1. Step 1

    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.

  2. Step 2

    Remove meat from lobsters, reserving shells. Refrigerate lobster meat, covered, until ready to use. Cut shells into large pieces.

  3. Step 3

    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.

  4. Step 4

    Strain through a fine sieve; discard solids. Let cool. (Stock can be refrigerated for up to 2 days or frozen for up to 1 month.)

Source
Martha Stewart Living, July 2009

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Reviews (1)

  • riverrun 20 Jun, 2009

    Where is the recipe for the Lobster Shepherd's Pies? The link above doesn't work.