6 servings
Ingredients
4 cups water
2 celery stalks
1 carrot
1 onion, quartered
3 cloves garlic, minced
2 bay leaves
4 sprigs fresh parsley
1 teaspoon salt
6 whole black peppercorns
2 lobster tails
Equipment
4 to 6 quart stockpot
fine mesh strainer
large bowl
liquid measuring cup
measuring spoons
Preparation
Cut the celery and carrot into 3 large chunks. Fill the 4 to 6-quart stockpot with the water to cover the lobster tails (about 4 cups). Add the celery, carrot, quartered onion, minced garlic, bay leaves, black peppercorns and salt. Bring the stock to a boil and add the lobster tails. Lower the heat and simmer for 15 minutes or until the lobster tails are done.
[Chef’s Note: The lobster tails will start to turn pink as they cook. Since they are usually thick, it will take at least 10 minutes for them to cook through. But watch that you don’t overcook them or they can become tough].
Remove the lobster tails from the stock and set aside to cool. While the lobster tails are cooling increase the heat to high and allow the stock to reduce to half the volume. Strain stock into the fine mesh strainer set over the large bowl. Reserve 2 cups of the stock and discard the vegetables.
When the lobster tails are cool to the touch, remove the lobster meat from the shells and coarsely chop. Set aside.
Variations
Substitute a ½ pound of shrimp or a pound of clams for the lobster to create a different seafood base. Watch timing as shrimp and clams cook quickly.
Recipe by Lia Soscia
