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Name: Lobsters
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Black peppercorns; 1/4 c olive oil; 1 Head garlic; with skins, cut; 8 tb Unsalted butter; (1 stick); 2 Carrots; peeled and chopped; 1 ts Dried thyme; 2 md Onions; finely chopped; 2 Bay Leaves; 2 c Dry white wine; 4 Lobsters; (1 1/2 lbs ea.), or; 2 Stalks celery; peeled and; 5 c Fish stock; clam juice, or; 1 1/2 ts Salt; 1 c Madeira; 3 c Tomato juice; Water; 1/2 bn Fresh parsley; with stems; 1/2 ts Cayenne; 4 lb Crayfish; 1 1/2 ts Dried tarragon

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INGREDIENTS

1 tb Black peppercorns
1/4 c olive oil
1 Head garlic; with skins, cut
8 tb Unsalted butter; (1 stick)
2 Carrots; peeled and chopped
1 ts Dried thyme
2 md Onions; finely chopped
2 Bay Leaves
2 c Dry white wine
4 Lobsters; (1 1/2 lbs ea.), or
2 Stalks celery; peeled and
5 c Fish stock; clam juice, or
1 1/2 ts Salt
1 c Madeira
3 c Tomato juice
Water
1/2 bn Fresh parsley; with stems
1/2 ts Cayenne
4 lb Crayfish
1 1/2 ts Dried tarragon

Servings

INSTRUCTIONS

Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor. Melt butter and oil in a large stockpot over mediumhigh heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. Yield: 6 3/4 cups TAMALES WORLD TOUR SHOW #WT1A22 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #806 by Holly Butman on Sep 25, 1997

NOTES

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Lobsters

1 tb Black peppercorns
1/4 c olive oil
1 Head garlic; with skins, cut
8 tb Unsalted butter; (1 stick)
2 Carrots; peeled and chopped
1 ts Dried thyme
2 md Onions; finely chopped
2 Bay Leaves
2 c Dry white wine
4 Lobsters; (1 1/2 lbs ea.), or
2 Stalks celery; peeled and
5 c Fish stock; clam juice, or
1 1/2 ts Salt
1 c Madeira
3 c Tomato juice
 Water
1/2 bn Fresh parsley; with stems
1/2 ts Cayenne
4 lb Crayfish
1 1/2 ts Dried tarragon

Bring a large stockpot of water to a rolling boil, add lobsters, and cook  at a fast boil until done, about 10 minutes. Transfer to a bowl of iced  water to cool, then remove and reserve tail and claw meat for another use.  Do this messy job over a bowl to reserve drippings. Crush shells, which  will be the base for the stock, using a mallet or hammer, then grind as  fine as possible with reserved drippings in a food processor.    Melt butter and oil in a large stockpot over mediumhigh heat. Cook onions,  carrots, celery, and salt until golden, about 10 minutes. Stir in crushed  shells, white wine, and Madeira. Turn heat to high and cook until liquid is  reduced by half.    Add clam juice and tomato juice. Bring to a boil and carefully skim and  discard foam that rises to surface. Add remaining ingredients and cook at a  simmer, uncovered, 1 hour 15 minutes.    Strain through a fine sieve and refrigerate up to 2 days or freeze  indefinitely.    Yield: 6 3/4 cups TAMALES WORLD TOUR SHOW #WT1A22    Recipe by: Susan Feniger and Mary Sue Milliken    Posted to MC-Recipe Digest V1 #806 by Holly Butman  <butma001@acpub.duke.edu> on Sep 25, 1997

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Nutrition

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Serving Size: 1 Serving (732g)
Recipe Makes: 1 Servings

Calories: 480
Calories from Fat: 76 (16%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 2g
Cholesterol 485.3mg		149 %
Sodium 778mg		27 %
Potassium 1790.3mg		47 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 12.2g
Protein 69.6g		99 %
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Calories per serving: 480

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