Lobster Stock 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

TO MAKE LOBSTER STOCK



To Make Lobster Stock image

Categories     Soup/Stew     Herb     Onion     Shellfish     Vegetable     Lobster     Summer     Gourmet

Number Of Ingredients 9

2 lobster carcasses
1 chopped carrot
1 chopped celery rib
1 chopped onion
5 minced garlic cloves
1 bay leaf
1 thyme sprig
2 tablespoons olive oil
16 cups water.

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.

LOBSTER SOUP



Lobster Soup image

A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.

Provided by Dorothy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 7

Number Of Ingredients 11

6 tablespoons margarine
6 tablespoons all-purpose flour
1 ½ cups chicken broth
2 ½ cups lobster meat
4 ½ cups milk
1 ½ onions, thinly sliced
1 pinch celery flakes
1 ½ teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
¾ cup light cream

Steps:

  • Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
  • Add cream to desired consistency, and reheat. Season to taste.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g

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 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 Robert Farrar Capon

Time 50m

Number Of Ingredients 11

1/2 pound butter (leftover melted butter plus fresh)
2 tablespoons chopped shallots
Leftovers from four lobsters (claws, innards, legs, carcasses, shells - everything)
1/4 cup Cognac
1/2 cup dry white wine
4 tablespoons tomato paste
1 tablespoon (or as desired) dried tarragon, crushed
Pinch of thyme
White pepper as desired
Water (or chicken stock) as needed
Salt as desired (the stock should be undersalted when finished)

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



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

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

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

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

Shells and bodies from 2 (1 1/2-pound) lobsters, split
1 medium carrot
1 rib celery
2 cloves garlic, smashed
3 cups homemade or store-bought low-sodium vegetable stock

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.

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