LOBSTER BROTH

LOBSTER BROTH image

Number Of Ingredients 3

4 (1- to 1 1/4-pound) lobsters heads, shells, etc.
1/2 cup dry white wine
1/4 teaspoon crumbled saffron

Steps:

Prepare lobsters (if lobster are whole): Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner. When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered. Make stock: Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells (or heads, if you're freezing bodies) with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.