WSIU InFocus Recipes
Lobster Dumpling
1 1/2 lb live lobster
2 tbsp. oil
1/2 ginger root (sliced)
5-6 fresh basil leaves
2 Roma tomatoes (quartered)
2 mushrooms (quartered)
2 green onions
1/2 whole garlic
1 cup white wine
1 can V8 Vegetable Juice
1 tsp. whole white peppercorn
1/2 lime
1/2 lemon
1 tsp. paprika (optional)

Directions:

Opinions vary on how to kill a lobster humanely and can be found online. After preparing the lobster for cooking, cut the lobster into pieces for use in a stock.

Put oil in a saucepan, place on a burner on a medium-high setting, and heat until hot. Place lobster claws, tail, and pieces into the pot. Once it has simmered down and the shells are bright red, add wine, onions, ginger, basil, and garlic. Add V8 juice and pepper. Remove some broth from the leftover chicken and dumplings and put in the pan with the lobster, just to cover the ingredients. Simmer over medium-low heat for 20 minutes.

Remove the claws and tail, and strain the broth mixture into a new pot using a fine strainer. Squeeze in fresh lime and lemon juice. Add remaining vegetables. Remove meat from tail and claws. Then remove dumplings from leftovers with tongs and place them in a serving dish.

Place the meat and broth on the dumplings with the vegetables. Add paprika, basil, and lemon and lime to garnish. Serve.

Chicken Stock Recipe
1 whole chicken
1 tsp. salt
1 tsp. pepper
3 quarts water
2 carrots
3 celery stalks
1 large onion
1 head of garlic
1/2 tsp. thyme

Directions:

Note: this recipe is a standard recipe for chicken stock, which should be prepared the day before using in other recipes.

Place the chicken and vegetables in a large stockpot. Pour in enough cold water to cover (roughly 3 quarts); too much water will make the broth weak. Add salt to water. Cook over medium heat to bring to a boil. Allow a medium boil to continue for about 5 minutes and add the thyme and pepper at this time. Lower the heat to somewhere between medium-low and low in order to maintain a gentle simmer while the pot is partially covered. Simmer for 1 to 1 1/2 hours, until the chicken is done. Add more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken and place on a cutting board. When it's cool enough to handle, discard the skin and bones, and cut into pieces or hand-shred the meat into a storage container.

Strain the stock through a fine sieve into another pot to remove the vegetable solids and any chicken residue. Place in a large storage container and store in the refrigerator overnight. Reduce the chicken fat in the broth by skimming off the solidified layer of fat (appears white) that covers the top of the container. Makes 3 quarts.