Lobster Stock
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Yields:
-
4 cups
ingredients
- shells and heads from 2 cooked 1 1/4-pound lobster
- 1 large carrot, chopped
- 1 onion, chopped
- 1 tomatoes, chopped
- 1⁄2 bunch parsley, coarsely chopped
- 1 celery, 1 stalk, chopped
- 1 bay leaf
- 10 black peppercorns
- 1⁄4 cup canola oil
- 1 cup dry white wine
- 8 cups water
directions
- Cut off the fronts of the heads (about 1/2" back from the eyes). Discard.
- With back of a heavy knife, crush lobster shells and heads (or coarsely chop) -- or wrap lobster shells in an old kitchen towel and crush into walnut-sized pieces with a rolling pin.
- In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up, about 15 minutes.
- Stir in carrot, onion, tomato, parsley, celery, bay leaf, peppercorns and wine and simmer until most of wine is evaporated.
- Add water and simmer until liquid is reduced to about 4 cups (about 90 minutes).
- Pour stock through a fine sieve into a heat proof bowl. Rinse the sieve and line it with a double layer of cheesecloth. Pour stock onto the cheesecloth to strain it a second time. You can strain it 3 or 4 times if you are a perfectionist. (One blogger who posted a picture of her perfectly clear lobster stock said she strained it 8 times.).
- Let cool before refrigerating.
- Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.