LOBSTER STOCK
This recipe will help you get as much as you can out of your lobsters. They're expensive, after all. Luckily, the shells come in handy and allow for at least one more delicious meal. Take this stock and use it as you wish. An excellent idea would be to infuse a risotto of uncommon flavor that would only benefit from the addition of chopped leftover lobster meat.
Provided by Sam Sifton
Categories soups and stews
Time 5m
Yield Makes 6 or more cups
Number Of Ingredients 5
Steps:
- In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.
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Yohanna Ibrahim
[email protected]This lobster stock recipe looks delicious! I can't wait to try it.
Eirik Haug
[email protected]I'm not sure what lobster stock is, but it sounds interesting. I might have to give this recipe a try.
RAMANDIP KAUR
[email protected]This recipe is a bit too complicated for me. I'm looking for something simpler.
Nokutenda Magaso
[email protected]I'm allergic to shellfish, so I can't try this recipe. But it looks delicious!
Busi usai
[email protected]This stock was a bit too fishy for my taste. I think I'll try a different recipe next time.
Nasir Khan
[email protected]I'm not a huge fan of seafood, but this lobster stock was surprisingly delicious. It had a delicate flavor that was perfect for my seafood stew.
Bilal Home
[email protected]This lobster stock recipe is a keeper! It's easy to make and the flavor is out of this world. I'll definitely be making it again and again.
Akhil Rashid
[email protected]This recipe is a waste of time and ingredients. The stock was flavorless and I ended up throwing it away.
Asma Aktar Liza
[email protected]I followed the recipe exactly, but my stock turned out bland and watery. I'm not sure what went wrong.
Ben Adolor
[email protected]This stock was good, but not great. I found the flavor to be a bit too briny for my taste.
Danko Isaac
[email protected]I was skeptical at first, but this lobster stock recipe really delivered. The flavor was incredible and it was so easy to make. I'll definitely be using it again.
Md Sejan
[email protected]I'm a professional chef and I've been using this lobster stock recipe for years. It's my go-to stock for any seafood dish.
Nancy Auma
[email protected]This stock is amazing! I used it to make a lobster bisque and it was the best I've ever had. The flavor was so rich and delicious.
Ian Matovu
[email protected]I've tried many lobster stock recipes over the years, but this one is by far the best. It's easy to make and always turns out perfectly.
Adebisi Ade
[email protected]This lobster stock recipe was absolutely phenomenal! The flavor was incredibly rich and complex, and it added a touch of elegance to my seafood dishes.