1 cup each celery white onion, carrot (diced for mire piox)
Directions
Bring large pot of water to rapid boil.
Cut claw bands loose on lobsters - let relax at least 10 minutes. Drop lobsters in boiling water, head first.
Cook approximately 8 minutes. Remove from water and let cool.
Clean lobsters and dice meat. Return lobster carcass to large pot. Add mire piox, wine, and 1 quart water.
Simmer on low heat for 45 to 60 minutes, stirring occasionally.
Strain remaining liquid through chinoix (fine mesh strainer).
Reduce liquid over low heat in small sauce pan until consistency is syrupy. Let cool at room temperature.
Boil potatoes and parsnips separately until tender.
Preheat oven to 425 degrees.
Slice off top of garlic head exposing tops of cloves. Rub whole head of garlic with olive oil. Wrap in foil and roast in oven approximately 20 minutes.
Remove and let cool.
Squeeze cloves to remove skins, discard skins.
Whip potatoes and parsnips together. Add garlic, lobster stock, creme fraiche and butter. Continue whipping until smooth.
Warm cream in saucepan over low flame. Adjust consistency of potatoes to liking by slowly adding cream.
Add salt and pepper to taste. Fold in diced lobster meat.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme