How to Make Classic Lobster Stock at Home
Lobster stock is a flavorful liquid made by simmering lobster shells and other ingredients in water. It is a critical ingredient in many seafood dishes, including soups, stews, and sauces, and it is prized for its rich seafood flavor.
To make lobster stock, you will need a few pounds of lobster shells, which can be obtained by cooking and removing the meat from live lobsters. Place the shells in a large pot or stockpot and add enough water to cover them by about an inch. Bring the water to a boil, reduce the heat, and simmer the shells for about 30 minutes.
While the shells are simmering, you can prepare the other ingredients for the stock. These might include vegetables such as onions, carrots, celery, and herbs and spices like parsley, thyme, and bay leaves. Some recipes also call for white wine or tomato paste to add depth of flavor.
Add the vegetables and other ingredients to the pot once the shells have simmered for about 30 minutes. Simmer the stock for another hour until the vegetables are tender and have a rich lobster flavor.
After the stock has finished simmering, strain it through a fine-mesh sieve to remove the shells and vegetables. Press down on the solids with a spoon to extract as much liquid as possible. The resulting lobster stock can be used immediately or cooled and stored in the refrigerator or freezer for later use.
A Versatile Ingredient
Lobster stock is a versatile ingredient that can be used in various dishes. It is a critical component in many seafood soups and stews and adds flavor to sauces and risotto.
It is particularly delicious when paired with other seafood, such as shrimp, scallops, and mussels, and it can also be used to add depth of flavor to pasta dishes and grain bowls.
Lobster stock is an essential ingredient in any seafood kitchen. It is relatively easy to make and adds a rich seafood flavor to various dishes. Whether you’re making a classic lobster bisque or a simple pasta sauce, a little bit of lobster stock can add depth and complexity to your dishes.
If we start thinking of stock as more of a frugal technique and less of a high art, more people would make stock, and our food would taste better. It’s why it is one of the first techniques they teach new students in culinary schools nationwide.
While this “recipe” is for lobster stock, you can substitute almost anything for the lobster: shrimp shells, fish bones, turkey wings, veal bones, and roasted vegetables to make flavorful stocks.
Lobster Stock Recipe
Ingredients
- lobster shells several pounds
- olive oil
- tomato paste
- 2 onions chopped
- 2 carrots peeled and chopped
- 2 stalks celery cut into large chunks
- 7 cloves garlic peeled and chopped
- ½ fennel bulb chopped
- 8 peppercorns
- 2 bay leaves
- 4 sprigs of fresh parsley
- 2 sprigs fresh thyme
- 2 cups dry white wine
- water
Instructions
- Crush the shells with a hammer or meat mallet (or skillet). Brush with some olive oil and roast in a 400° F oven until they are bright red - about half an hour. They will smell awful, so make sure your exhaust fan is on or that you can open a window.
- Brush some tomato paste on the shells during the last fifteen minutes of roasting.
- Put the roasted shells in a stock pot along with the rest of your ingredients. Cover with cold water, and slowly increase the temperature to a simmer. Adjust heat to maintain a slow simmer. Simmer for about 1½ to 2 hours: strain and chill.
- You can reduce the stock by half by gently boiling it on the stove to save storage space. Either way, store it in the refrigerator for a week or in the freezer for three months.
How to Purchase Restaurant Quality Lobster Stock
Only now, the classic lobster stock was available to home cooks if they prepared it themselves, begged a professional chef for some, or settled for a commercial brand loaded with m.s.g. and other chemicals.
Online Source: Lobster & Lobster Tails
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2 Responses
Do u use the head? It must have a lot of flavour?
Yes! The lobster head is packed with flavor and is great for making lobster stock. The head and body (or carapace) contain a lot of the rich, briny essence that gives the stock depth. Just make sure to remove the gills and any dark, mushy parts inside, as they can make the stock bitter.