Lobster Stock Recipe - Food.com

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Lobster Stock

By Gaelige Coinnaigh on February 20, 2006

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Ingredients:

Serves: 12 ,

Servings:

cups

4 uncooked lobster shells (or 6 cooked lobster shells)
1 tablespoon olive oil
1 onion, coarsely chopped
3 garlic cloves, coarsely chopped
3 tablespoons tomato paste
2 cups tomato juice
1 1/2 gallons water
1 tablespoon black peppercorns
1 small bay leaf

Change Measurements: US | Metric

Directions:

Prep Time: 1 hr

Total Time: 1 1/2 hrs

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

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About This Recipe

Lobster Stock

By Gaelige Coinnaigh

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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