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.
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
LOBSTER STOCK
Steps:
- Heat the oil in a large stockpot over high heat until it begins to smoke. Add the lobster shells and cook, stirring occasionally, for 5 minutes. Add the brandy and sherry and boil until completely evaporated. Stir in the tomato paste and cook for 30 seconds.
- Add the tomatoes, onion, celery, parsley, thyme, bay leaf, peppercorns, and 3 quarts cold water. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 45 minutes.
- Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
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
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.
TO MAKE LOBSTER STOCK
Steps:
- To make lobster stock:
- Split the lobster carcasses down the middle and remove the grain sac.
- Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
- Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.
- Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.
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
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
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