Lobster Stock

Lobster Stock

After a lobster dinner, what else to do but make lobster stock!?

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I pulled the meat out of our leftover lobsters (we’ll have lobster rolls later!) and set about making this lobster stock recipe from Fine Cooking.

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It calls for roasting the shells before adding them to the pot. It also has leeks, tomato paste and orange zest. It smelled divine.

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I’m thinking lobster bisque one day soon!

Lobster Stock

Ingredients

  • 4 or 5 cooked lobster bodies, plus their claw and tail shells
  • 2 Tbs. olive oil
  • 1 cup dry white wine
  • 1 large leek, dark green leaves only
  • 6 large garlic cloves, smashed and peeled
  • 3 large sprigs fresh tarragon
  • 2 Tbs. tomato paste
  • 1 1x3-inch strip orange zest
  • Kosher salt
  • 1 tsp. cracked black peppercorns

Instructions

  1. Position a rack in the upper third of the oven and heat the oven to 450°F.
  2. Split the lobster bodies with kitchen shears or a heavy knife. Remove and discard the stomach sack about 1 inch behind the eyes and the tomalley (the light green part), if desired.
  3. Put the bodies (including the roe if female) and claw and tail shells on a large rimmed baking sheet and toss with the olive oil. Arrange in a single layer and roast in the oven until the shells look slightly bleached and dry, about 20 minutes.
  4. Transfer the shells to an 8-quart stockpot. Add the wine to the baking sheet and scrape up any brown bits. Pour the wine mixture into the stockpot and add 12 cups of water, the leek leaves, garlic, tarragon, tomato paste, orange zest, 1 tsp. salt, and the peppercorns.
  5. Bring to a boil, skimming off any foam. Reduce the heat and cook at a gentle simmer until the stock is full flavored, 1-1/2 to 2 hours.
  6. Set a colander over a large bowl and strain the stock, pressing on and then discarding the solids. Cool completely before refrigerating or freezing.
http://sourcherryfarm.com/2015/07/04/lobster-stock/

Lobster Stock

http://sourcherryfarm.com/wp/wp-content/uploads/2015/07/lj070415stock04.jpg

4 or 5 cooked lobster bodies, plus their claw and tail shells
2 Tbs. olive oil
1 cup dry white wine
1 large leek, dark green leaves only
6 large garlic cloves, smashed and peeled
3 large sprigs fresh tarragon
2 Tbs. tomato paste
1 1×3-inch strip orange zest
Kosher salt
1 tsp. cracked black peppercorns
Position a rack in the upper third of the oven and heat the oven to 450°F.

Split the lobster bodies with kitchen shears or a heavy knife. Remove and discard the stomach sack about 1 inch behind the eyes and the tomalley (the light green part), if desired.

Put the bodies (including the roe if female) and claw and tail shells on a large rimmed baking sheet and toss with the olive oil. Arrange in a single layer and roast in the oven until the shells look slightly bleached and dry, about 20 minutes.

Transfer the shells to an 8-quart stockpot. Add the wine to the baking sheet and scrape up any brown bits. Pour the wine mixture into the stockpot and add 12 cups of water, the leek leaves, garlic, tarragon, tomato paste, orange zest, 1 tsp. salt, and the peppercorns.

Bring to a boil, skimming off any foam. Reduce the heat and cook at a gentle simmer until the stock is full flavored, 1-1/2 to 2 hours.

Set a colander over a large bowl and strain the stock, pressing on and then discarding the solids. Cool completely before refrigerating or freezing.

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