Live lobsters give full flavour to dishes; the cooking liquid makes flavourful stock. Any extra stock can be used for fish dishes.
- Portion size 250 servings
- Credits : Canadian Living Magazine: August 2008
MethodIn Dutch oven, combine leek, celery, lemon, bay leaf, parsley, salt, peppercorns and 5 cups (1.25 L) water; bring to boil.
Grasp back of lobster; plunge headfirst into water. Cover and return to boil. Reduce heat to bubbly simmer; cook until lobster is bright red and small leg comes away easily when twisted and pulled, about 10 minutes.
Remove lobster from stock; let cool enough to handle before shelling . Strain stock through fine sieve.
Nutritional facts Per 4 oz (125 g) lobster meat: about
- Sodium 431 mg
- Protein 23 g
- Calories 111.0
- Total fat 1 g
- Cholesterol 82 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 3.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 3.0