Lobster Stock
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
6 cups
- Serves:
- 12
ingredients
- 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
directions
- Wrap lobster shells in old kitchen towel and crush with rolling pin into walnut-sized pieces.
- Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.
- Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden.
- Add onion and garlic and cook until vegetables have begun to soften, 3-4 minutes.
- Add tomato paste and stir continuously for 2 more minutes.
- Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes.
- Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids.
- Bring stock to a simmer and reduce to about 1-1/2 gallons of lobster stock. Strain through sieve.
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