Ingredients with Measurements:
- 4 lobster shells
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 8 cups water
Special equipment needed:
- Large stockpot
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the lobster shells under cold water and pat dry.
2. In a large stockpot, heat a tablespoon of oil over medium heat.
3. Add the chopped onion, carrot, celery, and garlic to the pot and sauté until the vegetables are soft and fragrant.
4. Add the lobster shells to the pot and stir to combine with the vegetables.
5. Pour in the water and add the bay leaf and black peppercorns.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours.
7. Use a fine mesh strainer to strain the stock, discarding the solids.
8. Allow the stock to cool, then transfer it to airtight containers for storage.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat to sauté vegetables, low heat to simmer stock.
Serving size:
Makes approximately 8 cups of lobster stock.
Nutritional information:
Calories: 15
Fat: 0g
Carbohydrates: 3g
Protein: 0g
Sodium: 10mg
Substitutions for ingredients:
- Lobster shells can be substituted with shrimp shells or crab shells.
- Vegetables can be substituted with any aromatic vegetables such as leeks, fennel, or bell peppers.
Variations:
- Add a splash of white wine or brandy to the stock for extra flavor.
- Roast the lobster shells in the oven before adding them to the stockpot for a deeper, richer flavor.
Tips and tricks:
- Use a sharp knife to crack the lobster shells before adding them to the stockpot to release more flavor.
- Skim any foam or impurities that rise to the surface of the stock while simmering.
- Freeze any unused stock in airtight containers for up to 6 months.
Storage instructions:
Store the lobster stock in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Reheating instructions:
Reheat the lobster stock in a pot over low heat until warmed through.
Presentation ideas:
Serve the lobster stock in a bowl with a sprinkle of fresh herbs such as parsley or chives.
Garnishes:
Garnish the lobster stock with a drizzle of olive oil or a dollop of crème fraîche.
Pairings:
Lobster stock pairs well with seafood dishes such as lobster bisque, clam chowder, or shrimp scampi.
Suggested side dishes:
Serve the lobster stock with a side of crusty bread or oyster crackers.
Troubleshooting advice:
If the stock is too thin, simmer it for longer to reduce and concentrate the flavor. If it is too thick, add more water to thin it out.
Food safety advice:
Always wash your hands and surfaces thoroughly when handling seafood. Make sure to discard any lobster shells that are cracked or damaged.
Food history:
Lobster stock has been used in French cuisine for centuries as a base for soups and sauces.
Flavor profiles:
Lobster stock has a rich, savory flavor with a hint of sweetness from the lobster shells.
Serving suggestions:
Use lobster stock as a base for seafood soups, stews, and chowders.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A