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Lobster Stock

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

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Gaelige Coinnaigh
Contributor
@Gaelige Coinnaigh
Contributor
"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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  1. Gaelige Coinnaigh
    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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