Lobster Stock Recipes

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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



Lobster Stock 101 image

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.

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

LOBSTER STOCK

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 3/4 cups

Number Of Ingredients 18



Lobster Stock image

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.

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

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



Lobster Stock image

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.

1/2 cup olive oil
Shells from 5 cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
10 peppercorns

LOBSTER STOCK

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

Yield Makes about 4 cups

Number Of Ingredients 7



Lobster Stock image

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.

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

TO MAKE LOBSTER STOCK

Categories     Soup/Stew     Herb     Onion     Shellfish     Vegetable     Lobster     Summer     Gourmet

Number Of Ingredients 9



To Make Lobster Stock image

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.

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.

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