![]() ![]() ![]() Add salt and pepper to taste, take off the heat and let rest. When the cheese sauce is thick enough that it coats a spoon, add the Asiago, mascarpone, Gruyere, Cheddar and nutmeg. Heat the milk and 1 1/4 cups lobster stock in a separate pan and add it slowly to the butter and flour roux, cooking and stirring over low heat until it's thick, about 10 minutes. Reduce until there are about 6 cups of liquid left.įor the cheese sauce: Melt the butter in a saucepan and sift in the flour, cooking on low heat for 1 minute. Add the lobster juices to the cooking broth, then strain the broth through a fine-mesh sieve or cheesecloth and put back in the pot. Remove the lobsters and let them rest, draining into a container that can catch their juices (sometimes cracking the lobsters at this stage encourages more juice to be released). Add the lobsters, cover and keep at a rolling boil for 10 minutes. Add the wine, sea salt, seafood seasoning, leeks and thyme and boil for 2 to 3 minutes. For the quick lobster stock: In a large pot, bring 4 inches of water to a rolling boil.
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