How to Make Lobster Stock
Making stock is a great way to utilize "scraps" and reduce waste. After a delicious surf & turf, don't discard those lobster carcasses - use them to make a flavorful lobster stock. Lobster stock is great to use for soups, stews, and rice dishes like Paella and Risotto. Not ready to enjoy it all at once? Freeze it.
Instructions:
Cut celery, onion and leeks in halves. Heat water in a large stockpot and bring to a boil. Add lobster carcasses, vegetables, spices and herbs. Lower temperature, and let stock boil for three hours to maximize flavor. Strain through a fine sieve into a storage container and refrigerate (for up to two days) or freeze.
You Will Need:
- Two to four lobster carcasses
- Two celery stalks
- One whole onion (yellow, Vidalia, and/or red)
- One leek (discard green portion)
- One cup of fresh parsley
- Tablespoon of black peppercorns
- Two garlic cloves
- Bay leaf
- A few sprigs of thyme
- Two quarts of water
- Storage container
- (Optional: Carrot, Salt)
Instructions:
Cut celery, onion and leeks in halves. Heat water in a large stockpot and bring to a boil. Add lobster carcasses, vegetables, spices and herbs. Lower temperature, and let stock boil for three hours to maximize flavor. Strain through a fine sieve into a storage container and refrigerate (for up to two days) or freeze.
Published by Tania Gordon
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2 Comments
Post a CommentThanks, Cathy!
Oh, yummy! I love lobster and we always utilize the leftovers! Neat recipe because I have never used leeks and will certainly try it with leeks! Welcome to AC and if I can help you out with anything, just drop me a message! Happy writing!