Lobster Stock

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off the fronts of the heads (about 1/2" back from the eyes). Discard.
  • With back of a heavy knife, crush lobster shells and heads (or coarsely chop) -- or wrap lobster shells in an old kitchen towel and crush into walnut-sized pieces with a rolling pin.
  • In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up, about 15 minutes.
  • Stir in carrot, onion, tomato, parsley, celery, bay leaf, peppercorns and wine and simmer until most of wine is evaporated.
  • Add water and simmer until liquid is reduced to about 4 cups (about 90 minutes).
  • Pour stock through a fine sieve into a heat proof bowl. Rinse the sieve and line it with a double layer of cheesecloth. Pour stock onto the cheesecloth to strain it a second time. You can strain it 3 or 4 times if you are a perfectionist. (One blogger who posted a picture of her perfectly clear lobster stock said she strained it 8 times.).
  • Let cool before refrigerating.
  • Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.
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