![]() ![]() Reduce until there are about 6 cups of liquid left.įor the cheese sauce: Melt the butter in a saucepan and sift in the flour, cooking on low heat for 1 minute. Add the lobster juices to the cooking broth, then strain the broth through a fine-mesh sieve or cheesecloth and put back in the pot. Remove the lobsters and let them rest, draining into a container that can catch their juices (sometimes cracking the lobsters at this stage encourages more juice to be released). ![]() Add the lobsters, cover and keep at a rolling boil for 10 minutes. Add the wine, sea salt, seafood seasoning, leeks and thyme and boil for 2 to 3 minutes. For the quick lobster stock: In a large pot, bring 4 inches of water to a rolling boil.
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