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Lobster Shepards pie - part 2




Source of Recipe


Lobster Stock






List of Ingredients



• 3 live lobsters
  
• 1 oz (2 Tbl) butter
  
• 1 large leek, cut and rinsed
  
• 2 carrots, scrubbed and cut
  
• 2 stalks celery, 1-in pieces
  
• 1/4 cup lillet Blanc of dry white wine
  
• 6 cups water
  
• 4 stems parsley
  
• 1 dried bay leaf
  
• 1/2 tsp salt
  
• 1/4 tsp peppercorns
  






Instructions



1. Fill large pot 2/3 with water. Bring to a coil. Add lobster head first. Cover and cook until bright red, 5-6 minutes. Remove and cut claw tips with shears. Let drain.
   
2. Remove meat from lobsters, reserve shells. Refrigerate meat. Cut shells into large pieces.
   
3. Melt butter in stockpot over high heat. Add vegs cook, stirring for 2 minutes. Stir in wine, cook 2 minutes more. Add reserved shells and water, parsley, bay leaf S&Peppercorn. Boil. Reduce and simmer 20 minutes.
   
4. Strain thru fine sieve, cool. Refrigerate 2 days, freeze 1 month.
   



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