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MAINE LOBSTER WITH WILD MUSHROOMS AND ROSEMARY VAPOR
From bonappetit.com
5/5 (1)Servings 4
- Bring 8 quarts water and vinegar to boil in 10- to 12-quart pot. Add 2 lobsters headfirst and cook until shells turn bright red and lobsters are just cooked through, about 11 minutes. Using tongs, remove lobsters from water. Repeat with remaining 2 lobsters. Twist claws and tails off lobsters. Crack claws and remove meat. Using kitchen shears or heavy large knife, cut lobster tails lengthwise in half; remove tail meat. Cut meat into large bite-size pieces. Place in medium bowl; cover and refrigerate. Reserve claw and tail shells.
- Using kitchen shears, cut away lobster gills. Rinse shells under cold water. Place in large bowl. Pour cold water over and soak 10 minutes. Drain; rinse well.
- Heat 1/4 cup oil in large pot over medium heat. Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Add 4 quarts water and simmer 45 minutes, stirring occasionally. Strain lobster broth into large bowl, pressing on solids. Strain broth again through fine strainer into same pot. Boil over medium-high heat until broth is reduced to 2 cups, about 1 hour. DO AHEAD Can be made 1 day ahead. Cool slightly; chill broth and lobster meat separately.
- Bring 1 quart water to boil in tea kettle. Place 2 cups rosemary in each of 4 large bowls; place on table.
MAINE LOBSTER WITH WILD MUSHROOMS AND ROSEMARY VAPOR
From cookingchanneltv.com
Servings 4Calories 262 per servingTotal Time 3 hrs 10 mins
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From cookingchanneltv.cel29.sni.foodnetwork.com
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