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Open-Fire Caldron of Lobster Stew

Yield 6 servings


  • 1/3 cup unsalted butter
  • 3 leeks, chopped
  • 3 carrots, chopped
  • 3 celery ribs, chopped
  • 2 shallots, sliced
  • 1 pound shiitake or lobster mushrooms, sliced
  • 3 parsnips, cut in half
  • 1 gallon chicken broth
  • 1 quart milk
  • 1/2 cup brandy
  • 5 sprigs fresh thyme
  • 3 (1-pound) live lobsters
  • Salt and pepper to taste

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat. Add leeks and next 4 ingredients; sauté 10 minutes or until tender. Add parsnips and next 4 ingredients; bring to a boil.

  2. Plunge lobsters headfirst into boiling broth mixture; return to a boil. Reduce heat, and simmer 8 to 10 minutes or until lobsters are done. Remove lobsters, and cool. Remove arms and claws from lobsters; cut lobsters in half lengthwise. Remove intestinal vein, eyes, and antennae; discard.

  3. Return broth mixture to a boil; reduce heat, and simmer, uncovered, 40 minutes or until mixture is reduced by half. Add salt and pepper to taste. Return lobster to broth, and cook until thoroughly heated.

  4. Spoon broth mixture evenly into 6 large serving bowls; arrange lobster pieces in each. Serve with crusty bread.