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    You are in: Home / Recipes / Lobster Stock
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    Lobster Stock

    Ingredients:

    Serves: 12 , 

    Servings:

    cups

    Directions:

    Prep Time: 1 hr

    Total Time: 1 1/2 hrs

    1. 1 Wrap lobster shells in old kitchen towel and crush with rolling pin into walnut-sized pieces.
    2. 2 Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.
    3. 3 Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden.
    4. 4 Add onion and garlic and cook until vegetables have begun to soften, 3-4 minutes.
    5. 5 Add tomato paste and stir continuously for 2 more minutes.
    6. 6 Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes.
    7. 7 Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids.
    8. 8 Bring stock to a simmer and reduce to about 1-1/2 gallons of lobster stock. Strain through sieve.
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    Ratings & Reviews:

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    About This Recipe

    Lobster Stock

    on February 20, 2006
    ID #156777

    Note: Don?t let stock boil, or it with have a slightly soapy taste. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Additional Information: 12 Calories, 4 mg sodium, 0 mg cholesterol, 1 g fat, 2 g carbohydrates, 0 g protein, 0.12 g fiber

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    Nutrition Facts

    Lobster Stock

    Serving Size: 1 (522 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 25.1
     
    Calories from Fat 10
    42%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Monounsaturated Fat 0.8 g
    4%
    Polyunsaturated Fat 0.1 g
    0%
    Trans Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 150.4 mg
    6%
    Potassium 149.6 mg
    4%
    Magnesium 11.9 mg
    0%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.4 g
    1%
    Protein 0.6%
    1%

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