LOBSTER STOCK 101
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
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.
FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT
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.
LOBSTER STOCK
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.
LOBSTER STOCK
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
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.
FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH, AND CRABMEAT
Bpbby Flay has a unique way of taking a relatively simple recipe and adding layers and layers of different flavors. Here he has elevated the shrimp, crab & crawfish to another level - scrumptious! This dish is really delicious! Can you tell I liked it? Cpyright 1999 Bobby Flay. Show: Hot Off the Grill with Bobby Flay. Episode: Fetuccine.
Provided by Manami
Categories One Dish Meal
Time 1h35m
Yield 8 bowls
Number Of Ingredients 29
Steps:
- LOBSTER BROTH:.
- 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.
- 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.
- 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.
- Serve with bread straight out of the oven, butter(only if you think you need it), a salad of sliced tomatoes and onion slices and a wine of your choice.
- Enjoy!
Nutrition Facts : Calories 592.6, Fat 10.6, SaturatedFat 2.5, Cholesterol 307.3, Sodium 404.4, Carbohydrate 67.9, Fiber 0.8, Sugar 2, Protein 48.5
GARLIC BROTH WITH LOBSTER OR CHICKEN
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 2h25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the water and garlic in a large saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to 1 quart, about 2 hours. Strain.
- Meanwhile, preheat the oven to 350 degrees. Toss the bread cubes with the olive oil and bake until crisp, about 12 minutes.
- Remove the tail and claw meat from the lobsters or carve the chicken, separating the legs at the joint and quartering the breast.
- Stir the salt, lemon juice and parsley into the broth. Divide the lobster meat or chicken pieces among 4 large, shallow soup bowls. Ladle the broth over them and sprinkle with the diced tomato. Top with croutons and serve immediately.
Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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