Start by bringing water to a boil. How much? Enough to cover the lobsters. Don't forget to salt it like the sea. Once boiling, add the lobsters, cover and cook for 20 minutes. Remove and de-meat them like in the video. Set the meats aside. Add the chunked vegetables to the water, Along with a squirt of tomato paste. Don't forget to salt and pepper too. Cook for 45 minutes, strain, and set aside. This is your lobster stock. Mmmmm. In a Dutch oven over medium heat, melt 3 tablespoons of butter. Add the onion first and start to cook down. Once its translucent, add a hefty squirt of tomato paste. Stir it up and let it brown some. Go ahead and add the other aromatics and stir. Get everything incorporated and cooked for about 5 minutes. Now add some Sherry, the Saffron, and a good sprinkling of cayenne. Please salt and pepper once more. Now add the broth and simmer for 30 more minutes. To finish add the cream & the lobster. Cook enough to warm the lobster and garnish with chives.


Real Minnesota Shit w/ special guest Hank Shaw

Cook the episode: