LOBSTER STOCK 101

Lobster Stock 101 image

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

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Ingredients

Shells from 4 cooked lobsters, including carapaces
2 tablespoons olive oil
2 small onions, quartered
2 small carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
4 garlic cloves
1 small fennel bulb, trimmed and quartered (optional)
1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice
2 cups dry white wine (optional)
8 whole black peppercorns
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 bay leaf

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

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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

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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

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I'm not a huge fan of seafood, but I even enjoyed this lobster stock. It's very flavorful and versatile.

Yaqoob Sardar

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This lobster stock is a bit pricey, but it's worth every penny. The flavor is unmatched.

Zainab Aliyu

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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

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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

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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

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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.