Lobster Log In Recipes

LOBSTER STOCK

Lobster Stock image

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

Ingredients

1/2 cup olive oil
Shells from 5 cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
10 peppercorns

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.

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