When you’ve got fresh lobsters, you’ll want to make the most of them. Here’s how to turn them into a rich, nourishing broth you can use as a base.
789 per serving
- 10 cup water
- 1 tablespoons salt
- 2 live lobsters, (1.5 pounds each)
- 1 large onion
- 1 carrot, cleaned
- 2 celery ribs, cleaned
- 5 peppercorns
- a few sprigs of parsley
- a few sprigs of thyme
- 1 fresh bay leaf
In a pot large enough to hold the lobsters, bring 4 cups water and 1 tablespoon salt to a boil over high heat. Quickly place live lobsters in the pot, cover and cook for 12 minutes. Turn off heat. Remove lobsters from pot and allow them to cool enough to handle. Remove lobster meat from tail and claws; reserve.
Return lobster shells to the pot with remaining ingredients. Bring to a boil and simmer for 20 minutes. Let cool to room temperature.
Depending on the size of your food processor, add ingredients and liquid to food processor in 2 to 3 batches (don't overfill), pulsing 5 to 8 times until shells and vegetables are broken down into small pieces. Strain the liquid through cheesecloth and use.