Recipe by Coastal Living November 2001

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

  • 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.

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

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