Court-Bouillon for Shellfish

By chris5863

Growing up on the east coast we had a lot of lobster, this was used by my parents each and every time and has become a way to keep the memory of my parents with us through great food.

Ingredients

• 2 T butter
• 1 Large Onion rough chopped
• 3 celery stalks rough chopped
• 1 large carrot rough chopped
• 2 quarts water
• 1 bay leaf
• 2 sprigs parsley
• 6 peppercorns
• 2 cloves
• 2 T white wine vinegar

Details

Servings 1
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

In a large sauce pan melt butter and add vegetables. Cook until vegetables are browned. Add water, bay leaf, parsley, peppercorns, cloves and vinegar. Cover and simmer for at least 30 minutes. Strain and use to cook shell fish

NOTE:

This will make enough for two small lobsters, if you are going to cook more, double or triple the recipe ensuring your pot will be large enough to hold both the court-bouillon and shell fish.