Recipe

Lobster Stock Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago I keep stocks in my freezer in quart containers. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Prep:20m Cook:60m Servings:6	Sas
	lobster stock

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shepherdre

Ingredients

4 uncooked lobster shells (or 6 cooked lobster shells)

3 tablespoon unsalted butter

1 onion, coarsely chopped

2 carrots, peeled and chopped

2 stalks celery, peeled and chopped

3 garlic cloves, coarsely chopped

3 tablespoons tomato paste

2 cups tomato juice

1 1/2 gallons water

1 cup Madeira

1 tablespoon black peppercorns

1/2 bunch fresh parsley, with stems

2 small bay leaf

Directions

Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.

Heat butter in stock pot and add lobster shells and saute for 5 minutes.

Add the onion, carrots, garlic, celery peppercorns parsley and saute for 5 more minutes

Add everything else and simmer partially covered for over an hour.

Strain through a colander getting as much liquid out as possible.

Put back into pot and simmer for another 1/2 an hour. Cool; use within 2 days or freeze.

This one is for you SHEPHARDRESCUE

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