Lobster Stock
From sas 15 years ago
- 60 minutes to make
- Serves 6
I keep stocks in my freezer in quart containers. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook.
Ingredients
- 4 uncooked lobster shells (or 6 cooked lobster shells) shopping list
- 3 tablespoon unsalted butter shopping list
- 1 onion, coarsely chopped shopping list
- 2 carrots, peeled and chopped shopping list
- 2 stalks celery, peeled and chopped shopping list
- 3 garlic cloves, coarsely chopped shopping list
- 3 tablespoons tomato paste shopping list
- 2 cups tomato juice shopping list
- 1 1/2 gallons water shopping list
- 1 cup Madeira shopping list
- 1 tablespoon black peppercorns shopping list
- 1/2 bunch fresh parsley, with stems shopping list
- 2 small bay leaf shopping list
How to make it
- 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
People Who Like This Dish 2
- shepherdrescue Lake Forest, CA
- sas Farmington, CT
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The Rating
Reviewed by 1 people-
YUM!! I can't wait to try this bisque! SAS, you're super!
shepherdrescue
in Lake Forest loved it
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