LOBSTER STOCK 101
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 13
Steps:
- Remove head sacs (behind eyes) in carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break shells (some large pieces might remain).
- Heat oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add shells; cook until fragrant (do not let blacken), about 3 minutes.
- Stir in onions, carrots, celery, and garlic, and fennel (if desired). Cook, without stirring, until vegetables begin to brown, about 3 minutes. Add tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
- Fill pot two-thirds with cold water (about 4 1/2 quarts). Bring to a boil. Reduce heat; simmer. Skim froth from surface with a ladle. Cook until broth is aromatic and flavorful, about 1 hour 45 minutes.
- Carefully pour stock through a fine sieve set over a large bowl or container. Discard solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.
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Nick Wesson
[email protected]I love the fact that this lobster stock is made with all-natural ingredients. It's a healthy and flavorful addition to any dish.
Jahel's Movies & Stuff
[email protected]This lobster stock is a great way to use up leftover lobster shells. It's a delicious and sustainable way to reduce food waste.
Nohealani Mawae
[email protected]I'm not a huge fan of seafood, but I even enjoyed this lobster stock. It's very flavorful and versatile.
Yaqoob Sardar
[email protected]This lobster stock is a bit pricey, but it's worth every penny. The flavor is unmatched.
Zainab Aliyu
[email protected]I've made this lobster stock several times now and it always turns out perfectly. It's a great way to add a touch of luxury to any dish.
Henry Loveday
[email protected]I'm new to cooking with seafood, but this lobster stock recipe was easy to follow and the results were amazing. I'll definitely be making it again.
Hiya
[email protected]This lobster stock is perfect for making a variety of soups, stews, and sauces. It's a versatile ingredient that can elevate any dish.
Juan Idiarte
[email protected]I'm a vegetarian, but I still love this lobster stock. It's so flavorful that I can use it to make delicious seafood-inspired dishes without actually eating seafood.
Desire' Smith
[email protected]This lobster stock is a bit time-consuming to make, but it's worth the effort. The flavor is incredible.
AZAD Hamd
[email protected]I love that this recipe uses all parts of the lobster. It's a great way to minimize waste and maximize flavor.
Emma Hudder
[email protected]I'm a professional chef and I was impressed with the quality of this lobster stock. It's definitely comparable to what I make in my restaurant.
enderwolf jack25
[email protected]This recipe is a keeper! The lobster stock is rich, flavorful, and perfect for a variety of dishes.
Mian Abbas
[email protected]I've tried many lobster stock recipes, but this one is by far the best. It's incredibly flavorful and versatile.
5M1L3Y
[email protected]I was skeptical at first, but this lobster stock exceeded my expectations. It's now a staple in my kitchen.
Amiir Samiir
[email protected]This is my go-to lobster stock recipe. It's simple and straightforward, and it always delivers.
Steve Persaud
[email protected]Easy to make and packed with flavor. Will definitely be making this again.
Md rifat ali Rifat
[email protected]Followed the recipe to a T and the stock turned out amazing. So flavorful and rich, perfect for my lobster bisque.
Nusrat Mehrab
[email protected]This lobster stock recipe is a game-changer! It added an incredible depth of flavor to my seafood dishes. Highly recommend it!