Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, July 2009

Gallery

Recipe Summary test

Yield:
Makes 4 cups stock, 3 cups lobster meat
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (1)

Rating: Unrated
06/20/2009
Where is the recipe for the Lobster Shepherd's Pies? The link above doesn't work.