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.
LOBSTER STOCK
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes enough for 2 servings
Number Of Ingredients 5
Steps:
- Place lobster shells and bodies in a large saucepan along with carrot, celery, and garlic. Add stock and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes; strain, discarding solids.
LOBSTER STOCK
Steps:
- Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. 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.
- Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half.
- Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.
- Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.
LOBSTER STOCK
Steps:
- With back of a heavy knife crush lobster shells and heads. Chop carrot and onion. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up, about 15 minutes. Stir in carrot, onion, tomato paste, and wine and simmer until most of wine is evaporated. Add water and simmer until liquid is reduced to about 4 cups, about 1• hours. Pour stock through a fine sieve into a heat proof bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.
LOBSTER STOCK
Steps:
- 1. Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot). Stir them slightly and continue cooking, stirring from time to time until the shells are well browned but not burned, about 5 minutes.
- 2. Add the brandy, garlic, shallots, and fennel. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Stir in the tomato paste. Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.
- 3. Stir in the water and bring to a boil. Boil for 15 minutes. Remove from the heat and let stand for 10 minutes. Strain through a fine-mesh sieve, pressing firmly down on the solids to extract as much of the flavorful liquid as possible (see Tip, below). Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
LOBSTER STOCK
Note: Don't let stock boil, or it with have a slightly soapy taste. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Additional Information: 12 Calories, 4 mg sodium, 0 mg cholesterol, 1 g fat, 2 g carbohydrates, 0 g protein, 0.12 g fiber
Provided by Gaelige Coinnaigh
Categories Stocks
Time 1h20m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Wrap lobster shells in old kitchen towel and crush with rolling pin into walnut-sized pieces.
- Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.
- Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden.
- Add onion and garlic and cook until vegetables have begun to soften, 3-4 minutes.
- Add tomato paste and stir continuously for 2 more minutes.
- Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes.
- Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids.
- Bring stock to a simmer and reduce to about 1-1/2 gallons of lobster stock. Strain through sieve.
Nutrition Facts : Calories 25.1, Fat 1.2, SaturatedFat 0.2, Sodium 150.4, Carbohydrate 3.6, Fiber 0.5, Sugar 2.3, Protein 0.6
RICH AND FLAVORFUL LOBSTER STOCK
Make lobster stock with leftover shells and bodies of either Maine or spiny lobsters. This recipe also can be adapted to make lobster broth.
Provided by Hank Shaw
Categories Ingredient Soup
Time 2h30m
Number Of Ingredients 14
Steps:
- Enjoy.
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Cholesterol 24 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, Sodium 125 mg, Sugar 2 g, Fat 4 g, ServingSize 1 gallon (16 servings), UnsaturatedFat 0 g
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