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Lobster Stock

Lobster Stock recipe image
This Mediterranean main features 1/2 pound) lobsters or 4. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 89.0
Dietary: Gluten-free
Description
This Mediterranean main features 1/2 pound) lobsters or 4. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 (1 1/2 pound) lobsters or 4
Directions
  1. 1
    lb Crayfish 8 tb (1 stick) unsalted butter 1/4 c Olive oil 2 md Onions, finely chopped 2 Carrots, peeled and chopped 2 Stalks celery, peeled and Chopped 1 1/2 ts Salt 2 c Dry white wine 1 c Madeira 5 c Fish stock, clam juice, or Water 3 c Tomato juice 1 Head garlic, with skins,
  2. 2
    cut In half horizontally 1/2 bn Fresh parsley, with stems 1 tb Black peppercorns 2 Bay leaves 1 1/2 ts Dried tarragon 1 ts Dried thyme 1/2 ts Cayenne Bring a large stockpot of water to a rolling
  3. 3
    boil ,
  4. 4
    add lobsters, and
  5. 5
    cook at a fast
  6. 6
    boil until done, about 10 minutes.
  7. 7
    Transfer to a bowl of iced water to
  8. 8
    cool , then
  9. 9
    remove and reserve tail and claw meat for another use.
  10. 10
    Do this messy job over a bowl to reserve drippings.
  11. 11
    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.
  12. 12
    Melt butter and oil in a large stockpot over mediumhigh heat.
  13. 13
    Cook onions, carrots, celery, and salt until golden, about 10 minutes.
  14. 14
    Stir in crushed shells, white wine, and Madeira.
  15. 15
    Turn heat to high and cook until liquid is reduced by half.
  16. 16
    Add clam juice and tomato juice.
  17. 17
    Bring to a boil and carefully skim and discard foam that rises to surface.
  18. 18
    Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.
  19. 19
    Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.
  20. 20
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Nutrition Facts

Servings 6

Amount Per Serving
Calories 89.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 92.0mg31%
Sodium 300.0mg13%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, lobster, lobsters, main, mediterranean, pound, simmering, stock, title, vegan
Read it online: https://www.chefs-mate.com/recipe/lobster-stock/