Lobster Stock Recipe
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Course
Condiments
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Cuisine
American
Lobster Stock Recipe
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- lobster shells several pounds
- olive oil
- tomato paste
- 2 onion chopped
- 2 carrot peeled and chopped
- 2 talks celery cut into large chunks
- 7 cloves garlic peeled and chopped
- ½ fennel bulb chopped
- 8 peppercorns
- 2 bay leaf
- 4 parsley sprigs, fresh
- 2 prigs thyme fresh
- 2 cups white wine dry
- water
Instructions
- Crush the shells with a hammer or meat mallet (or skillet). Brush with some olive oil and roast in a 400° F oven until they are bright red - about half an hour. They will smell awful, so make sure your exhaust fan is on or that you can open a window.
- Brush some tomato paste on the shells during the last fifteen minutes of roasting.
- Put the roasted shells in a stock pot along with the rest of your ingredients. Cover with cold water, and slowly increase the temperature to a simmer. Adjust heat to maintain a slow simmer. Simmer for about 1½ to 2 hours: strain and chill.
- You can reduce the stock by half by gently boiling it on the stove to save storage space. Either way, store it in the refrigerator for a week or in the freezer for three months.
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