Open-Fire Caldron of Lobster Stew

Ingredients

• 0.5 cup brandy 
• 3  carrots chopped
• 3 rib celery chopped
• 1 gallon chicken broth 
• 5 sprigs thyme leaves fresh
• 3  leeks chopped
• 3 pound live lobsters 
• 1 pound lobster mushrooms sliced
• 1 quart milk 
• 3  parsnips cut in half
• 6 servings salt and pepper to taste
• 2  shallots sliced
• 0.3 cup butter unsalted

Equipment

• bowl
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat.
2. Add leeks and next 4 ingredients; saut 10 minutes or until tender.
3. Add parsnips and next 4 ingredients; bring to a boil.
4. Plunge lobsters headfirst into boiling broth mixture; return to a boil. Reduce heat, and simmer 8 to 10 minutes or until lobsters are done.
5. Remove lobsters, and cool.
6. Remove arms and claws from lobsters; cut lobsters in half lengthwise.
7. Remove intestinal vein, eyes, and antennae; discard.
8. Return broth mixture to a boil; reduce heat, and simmer, uncovered, 40 minutes or until mixture is reduced by half.
9. Add salt and pepper to taste. Return lobster to broth, and cook until thoroughly heated.
10. Spoon broth mixture evenly into 6 large serving bowls; arrange lobster pieces in each.
11. Serve with crusty bread.