Lobster Stock And Meat Recipes

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RICH AND FLAVORFUL LOBSTER STOCK



Rich and Flavorful Lobster Stock image

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

2 to 4 lobsters , leftover bodies and shells
4 tablespoons olive oil
2 medium onions, chopped
4 stalks celery, chopped
3 medium carrots, chopped
2 cloves garlic, chopped
1 bulb fennel tops, chopped
1/2 pound mushrooms , chopped
4 tablespoons parsley, chopped
4 bay leaves
4 to 5 plum tomatoes, chopped
1/2 cup white wine , or dry sherry
16 cups water
Salt, to taste

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 AND MEAT



Lobster Stock and Meat image

Use this stock to make our Lobster Shepherd's Pies.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 4 cups stock, 3 cups lobster meat

Number Of Ingredients 11

3 live lobsters (1 1/2 pounds each)
1 ounce (2 tablespoons) unsalted butter
1 large leek, white and pale-green parts only, halved lengthwise and cut into 1-inch pieces, rinsed well
2 carrots (do not peel), scrubbed and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup Lillet Blanc or dry white wine
6 cups water
4 stems flat-leaf parsley
1 dried bay leaf
1/2 teaspoon coarse salt
1/4 teaspoon whole black peppercorns

Steps:

  • Fill a lobster pot or other large pot two-thirds full with water. Bring to a boil. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Remove from water. Using kitchen shears, clip the tips of the lobster claws, and let drain. Let stand until cool enough to handle.
  • Remove meat from lobsters, reserving shells. Refrigerate lobster meat, covered, until ready to use. Cut shells into large pieces.
  • Melt butter in a medium stockpot over high heat. Add leek, carrots, and celery. Cook, stirring often, for 2 minutes. Stir in Lillet; cook for 2 minutes more. Add reserved lobster shells, the water, parsley, bay leaf, salt, and peppercorns. Bring to a boil. Reduce heat, and let simmer for 30 minutes.
  • Strain through a fine sieve; discard solids. Let cool.

LOBSTER STOCK 101



Lobster Stock 101 image

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

Shells from 4 cooked lobsters, including carapaces
2 tablespoons olive oil
2 small onions, quartered
2 small carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
4 garlic cloves
1 small fennel bulb, trimmed and quartered (optional)
1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice
2 cups dry white wine (optional)
8 whole black peppercorns
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 bay leaf

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



Lobster Stock image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 3/4 cups

Number Of Ingredients 18

4 (1 1/2 pound) lobsters or 4 pounds crayfish
8 tablespoons (1 stick) unsalted butter
1/4 cup olive oil
2 medium onions, finely chopped
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 1/2 teaspoons salt
2 cups dry white wine
1 cup Madeira
5 cups fish stock, clam juice, or water
3 cups tomato juice
1 head garlic, with skins, cut in half horizontally
1/2 bunch fresh parsley, with stems
1 tablespoon black peppercorns
2 bay leaves
1 1/2 teaspoons dried tarragon
1 teaspoon dried thyme
1/2 teaspoon cayenne

Steps:

  • Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.
  • Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half.
  • Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.
  • Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.

FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT



Fettuccine in Lobster Broth with Shrimp, Crawfish and Crabmeat image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Number Of Ingredients 32

2 tablespoons olive oil
1 large onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
Chopped shells of 2 roasted lobsters
1 cup white wine
6 cups water
3 cloves garlic
2 plum tomatoes, chopped
1 bay leaf
6 sprigs parsley
3 tablespoons creme fraiche
2 teaspoons chipotle puree
Salt and freshly ground pepper
Fresh chives
16 medium shrimp, shelled and deveined
Olive oil
Salt and pepper
4 quarts water
Salt
1 bay leaf
6 sprigs fresh thyme
2 cloves garlic
6 black peppercorns
6 dashes hot pepper sauce
2 pounds crawfish
2 pounds fresh fettuccine, cooked al dente
Lobster broth
Sauteed Shrimp
Crawfish meat
1 pound cooked lump crabmeat
Fresh chives

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
  • For the Sauteed Shrimp: Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
  • For the Crawfish: Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
  • To assemble: Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE



Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce image

Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings; 1 cup sauce

Number Of Ingredients 18

Six 6-ounce lobster tails
4 tablespoons salted butter, melted
1 teaspoon lemon zest
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry sherry, optional
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1 large egg
15 round buttery crackers, crushed
8 ounces lump crabmeat
1/4 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon minced shallot
2 tablespoons chopped fresh tarragon
4 large pasteurized egg yolks
1 stick (8 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the lobster: Preheat the oven to 425 degrees F.
  • Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
  • Combine the butter and lemon zest in a bowl. Set aside.
  • Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
  • Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
  • Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
  • Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
  • Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
  • Serve the béarnaise sauce with the lobster tails.

LOBSTER STOCK



Lobster Stock image

Categories     Sauce     Soup/Stew     Onion     Lobster     Carrot     White Wine     Simmer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

shells and heads from 2 cooked 1 1/4-pound lobsters
1 large carrot
1 onion
1/4 cup vegetable oil
2 tablespoons tomato paste
1 cup dry white wine
8 cups water

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.

LOBSTER STOCK



Lobster Stock image

This is a combination of recipes I found on the internet. The prep time is an estimate (it will vary depending on how easy it is to remove the lobster meat and whether you decide to pursue the low-yield areas like the legs).

Provided by Paris D

Categories     Stocks

Time 1h50m

Yield 4 cups

Number Of Ingredients 11

shells and heads from 2 cooked 1 1/4-pound lobster
1 large carrot, chopped
1 onion, chopped
1 tomatoes, chopped
1/2 bunch parsley, coarsely chopped
1 celery, 1 stalk, chopped
1 bay leaf
10 black peppercorns
1/4 cup canola oil
1 cup dry white wine
8 cups water

Steps:

  • Cut off the fronts of the heads (about 1/2" back from the eyes). Discard.
  • With back of a heavy knife, crush lobster shells and heads (or coarsely chop) -- or wrap lobster shells in an old kitchen towel and crush into walnut-sized pieces with a rolling pin.
  • 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, parsley, celery, bay leaf, peppercorns and wine and simmer until most of wine is evaporated.
  • Add water and simmer until liquid is reduced to about 4 cups (about 90 minutes).
  • Pour stock through a fine sieve into a heat proof bowl. Rinse the sieve and line it with a double layer of cheesecloth. Pour stock onto the cheesecloth to strain it a second time. You can strain it 3 or 4 times if you are a perfectionist. (One blogger who posted a picture of her perfectly clear lobster stock said she strained it 8 times.).
  • Let cool before refrigerating.
  • Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.

Nutrition Facts : Calories 195.3, Fat 13.8, SaturatedFat 1, Sodium 41, Carbohydrate 7.6, Fiber 1.6, Sugar 3.6, Protein 0.9

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

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.

LOBSTER STOCK



Lobster Stock image

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

4 uncooked lobster shells (or 6 cooked lobster shells)
1 tablespoon olive oil
1 onion, coarsely chopped
3 garlic cloves, coarsely chopped
3 tablespoons tomato paste
2 cups tomato juice
1 1/2 gallons water
1 tablespoon black peppercorns
1 small bay leaf

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

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