Instructions

Cook the Lobsters

1. Bring a large pot of water to a rolling boil. Add the salt and the halved lemon.
2. Once the water is boiling, carefully add the live lobsters. Cover the pot and cook them for about 10 minutes. The lobsters are done when their shells turn bright red, and the antennae easily pull off from the heads.
3. Using tongs, remove the lobsters from the pot and place them in a bowl of ice water to cool them immediately. Let them cool for a few minutes before cracking the shells to extract the meat. Reserve the shells for the stock and set the meat aside.

Make the Lobster Stock

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion, carrots, celery, and smashed garlic. Cook for 5-7 minutes, until the vegetables are softened and fragrant. Add the tomato paste and cook stirring constantly for another minute.
2. Add the reserved lobster shells, bay leaf, black peppercorns, and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 - 60 minutes.
3. Strain the stock through a fine-mesh sieve into a large pot. Bring the stock to a boil and reduce by half. Season the stock with a bit of salt to taste.

Make the Bannock Biscuits

1. In a large mixing bowl, combine the flour, baking powder, salt, and parsley. Pinch in the butter using your fingertips until the mixture resembles coarse crumbs.
2. Make a well in the center of the dry ingredients and pour in the milk. Stir gently with a wooden spoon until a shaggy dough comes together, being careful not to overmix.
3. Turn the dough out onto a lightly floured work surface and gently knead it a few times until it’s almost smooth. Roll out the dough to about ½” thick and cut out 6 circles.Place the biscuits on a baking sheet and cool them in the fridge while you prepare the lobster stew.

Make the Lobster Stew

1. Preheat your oven to 400°F. In a medium rondeau, melt the butter over medium-high heat. Once the butter is foaming, add the onion, garlic, celery, and leek and cook stirring often until the vegetables are softened, about 5-7 minutes. Sprinkle in the flour and continue to cook, stirring constantly for another 2 minutes. Slowly whisk in the lobster stock and cream, stirring until the mixture thickens. Remove from the heat.
2. Add the Old Bay, dill, parsley, salt, pepper, peas, and chopped lobster meat, and gently stir to combine everything. Pour this mixture into a 9x13 baking dish.
3. Place the biscuits over the stew, leaving a bit of space between each one. Brush the tops of each biscuit with a bit of butter and sprinkle with flaky salt. Bake in the oven for about 25-30 minutes, or until the biscuits are golden brown and the stew is bubbling.