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1. In a large heavy pot place the lobsters.
2. Cover with salted water.
3. Cook for 5 minutes in boiling water.
4. Simmer for 10 to 12 minutes more in reduced heat.
5. To arrest further cooking drain and plunge into cold water.
6. Extract the meat, chop it and set it aside.
7. In a roasting pan place the lobsters' remains with the onion, celery, carrot, bay leaves and butter.
8. Roast the remains and the mixture in a preheated 400°F oven for 45 minutes.
9. Once you have removed the mixture from the oven strain off the butter into a heavy saucepan.
10. Place the remaining contents of the roasting pan into the 2 quarts of water and boil until the liquid is reduced by half.
11. Strain the stock.
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