Name: Lobster "Potpies"
Yield: Makes 6 servings
Ingredients: 4 qt water; 4 (1 1/4- to 1 1/2-lb) live lobsters; 2 tablespoons unsalted butter; 3 carrots, chopped (1 cup); 2 celery ribs, chopped (1 cup); 1/2 fennel bulb (sometimes called anise), stalks discarded and bulb chopped (1 cup); 3 large garlic cloves, minced; 2 fresh tarragon sprigs; 1 1/2 teaspoons salt; 1 cup dry white wine; 2 medium tomatoes; 2 tablespoons kosher salt; 18 baby carrots (3 bunches), peeled, trimmed, and halved lengthwise if large; 6 oz haricots verts, cut into 1 1/2-inch pieces (1 cup); 1 cup shelled fresh peas (from 1/2 lb in pods) or thawed frozen baby peas; 1/3 cup chopped shallot; 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces; 1 fennel bulb (sometimes called anise), stalks discarded and bulb cut into 1-inch pieces (2 cups); 2 tablespoons cornstarch; 1 1/2 teaspoons fresh lemon juice; 2 teaspoons chopped fresh tarragon; Potato rosettes; a 10- to 12-qt pot; cheesecloth

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

Cooks' notes:

• Lobster can be cooked and stock made 2 days ahead and chilled separately, covered. • Carrots, haricots verts, and peas can be blanched 1 day ahead and chilled in a sealed plastic bag lined with paper towels. • Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered. Bring to a simmer before proceeding.

Recipe notes

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