I decided to christen my new Dutch oven by steaming some lobsters to go on a caesar salad, and using the shells to make some stock. The house smelled heavenly until well after bedtime!
- 2-4 precooked frozen lobsters
- 2 cups water
- 1 cup white wine (I used sherry)
- 1 onion, sectioned
- 2 carrots, cut into large chunks
- 2 stalks celery, cut into chunks
- 4 cloves garlic, smashed
- 2 bay leaves
- Salt and black pepper to taste
Place all ingredients in Dutch oven or stock pot and heat to boil. Reduce heat to medium-high and cover. Check after 10 minutes, and every 2 minutes following. Turn off heat when lobsters are bright red and remove from water. Remove claws, cut along center of each claw and along the length of each body and remove meat with fork. Place shells back into pot and add enough water to almost cover; add more seasoning as desired. Heat to boiling, then reduce heat to low and cover, simmering for 90 minutes. Remove large material and strain rest into container. Freeze unless using within 2 days.