Lobster Stock
Making homemade lobster stock is easy and a great way to use up every last bit of fresh lobster. Use it to make bisque, soups, stews, risotto, and more!
Ingredients
- 2-3 lb cooked lobster shells 3 - 4 lobsters cooked with meat removed
- 1 whole large Spanish onion peeled and julienne
- 2 whole celery stalks diced
- 3 cloves garlic peeled and crushed
- 1 whole star anise pod
- 4 - 6 whole black peppercorns
- 3 whole bay leaves
- 4 sprigs fresh thyme
- 2 whole tomatoes or 2 tablespoon tomato paste
- ½ teaspoon chili flakes
- 1 cup white wine
- 4 litres water
Instructions
- Peel and cut the onion, celery, and garlic. Measure out all the spices and herbs.
- In a large pot or pan, heat a splash of oil, and lightly saute the onion, celery, and garlic, until the onion starts to turn translucent. Add in the spices and tomato product and cook for 1 to 2 minutes.
- Add the lobster shells, and mix everything around with a large spoon. De-glaze the pot with the white wine, then add the water.
- If 4 litres isn't enough to cover the lobster shells entirely, add more until the shells are fully covered.
- Bring the pot to a boil, and then turn it down to a simmer. Simmer the lobster stock for 40- 60 minutes uncovered.
- Taste the lobster stock once the time is up, and make sure that it has a nice strong lobster taste. Strain the lobster stock through an all purpose mesh strainer, and then again through a fine mesh strainer, or cheese cloth, to remove any tiny bits of lobster shell that may have snuck in.
- Cool the lobster stock and refrigerate for up to 3 to 4 days, or freeze immediately once cooled.
Nutrition
Calories: 554.6kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tried this recipe?Let us know how it was!