| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Lobsters; (1 1/2 lbs ea.) OR |
| 4 |
lb |
Crayfish |
| 8 |
tb |
Unsalted butter; (1 stick) |
| 1/4 |
c |
Olive oil |
| 2 |
md |
Onions; finely chopped |
| 2 |
|
Carrots; peeled and chopped |
| 2 |
|
Stalks celery; peeled and chopped |
| 1 1/2 |
ts |
Salt |
| 2 |
c |
Dry white wine |
| 1 |
c |
Madeira |
| 5 |
c |
Fish stock; clam juice, or |
|
|
Water |
| 3 |
c |
Tomato juice |
| 1 |
|
Head garlic; with skins, cut in half horizontally |
| 1/2 |
bn |
Fresh parsley; with stems |
| 1 |
tb |
Black peppercorns |
| 2 |
|
Bay leaves |
| 1 1/2 |
ts |
Dried tarragon |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
Bring a large stockpot of water to a rolling boil, add lobsters, and cook
at a fast boil until done, about 10 minutes. Transfer to a bowl of iced
water to cool, then remove and reserve tail and claw meat for another use.
Do this messy job over a bowl to reserve drippings. Crush shells, which
will be the base for the stock, using a mallet or hammer, then grind as
fine as possible with reserved drippings in a food processor.
Melt butter and oil in a large stockpot over mediumhigh heat. Cook onions,
carrots, celery, and salt until golden, about 10 minutes. Stir in crushed
shells, white wine, and Madeira. Turn heat to high and cook until liquid is
reduced by half.
Add clam juice and tomato juice. Bring to a boil and carefully skim and
discard foam that rises to surface. Add remaining ingredients and cook at a
simmer, uncovered, 1 hour 15 minutes.
Strain through a fine sieve and refrigerate up to 2 days or freeze
indefinitely.
Yield: 6 3/4 cups TAMALES WORLD TOUR SHOW #WT1A22
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #806 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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