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 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
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.
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
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
Provided by Robert Farrar Capon
Time 50m
Number Of Ingredients 11
Steps:
- Melt the butter in a deep, heavy pot and cook the shallots and garlic over low heat until transparent but not browned.
- Add all the lobster scraps to the pot and crush them down well with a potato masher. Raise the heat, add the Cognac and flame it.
- Add wine, tomato paste, tarragon, thyme and white pepper and mix well.
- Add water to barely cover, plus 1/2 teaspoon salt, mix well, boil, cover, reduce heat and simmer 30 minutes.
- Strain broth and discard scraps. Cool broth quickly, uncovered, and refrigerate. When completely cold, remove the cake of recongealed lobster butter from the top and wrap and reserve it in the freezer for future use. Freeze the broth in small containers.
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:
- 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.
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.
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