To Make Lobster Stock Recipes

TO MAKE LOBSTER STOCK

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.

RICH AND FLAVORFUL LOBSTER STOCK

Steps:

• Enjoy.

LOBSTER STOCK

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

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 AND MEAT

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

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

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.

LOBSTER STOCK

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.

LOBSTER STOCK

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 SOUP

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.