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Lobster Stock
Makes 6 cups
When making lobster stock, don't let it boil or it will have a slightly soapy taste. Get the lobster shells from your fishmonger or freeze the shells from the lobsters you cook.
4 uncooked lobster shells, or 6 cooked shells
1 tablespoon olive oil
1 onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 tablespoons tomato paste
2 cups tomato juice
1-1/2 gallons water
1 tablespoon black peppercorns
1 small bay leaf
Wrap lobster skeletons in an 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 a 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 to 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 quarts (6 cups) of lobster stock.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
