Lobster Stock and Meat


  • 3 live lobsters (1 ½ pounds each)
  • 1 ounce (2 tablespoons) unsalted butter
  • 2 carrots (do not peel), scrubbed and cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • ¼ cup Lillet Blanc or dry white wine
  • 6 cups water
  • 4 stems flat-leaf parsley
  • + 3 more ingredients
    • 1 dried bay leaf
    • ½ teaspoon coarse salt
    • ¼ teaspoon whole black peppercorns

Directions Step 1Fill 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...

View full recipe at SpringPad


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