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We hope you got benefit from reading it, now let's go back to lobster stock recipe. To make lobster stock you need 9 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Lobster stock:
- Take 1 of lobster shells.
- Provide 1 of lobster body parts.
- You need 1 of water.
- Use 1 tsp of garlic salt.
- You need 1 tbsp of lemon juice.
- Get 1 cup of sliced carrots.
- Get 1 cup of sliced celery.
- Use 1 large of sliced onion.
- Provide 3 clove of sliced garlic.
Instructions to make Lobster stock:
- Rinse lobster shells and body parts with cold water to clean..
- Add lobster parts to stock pot. Add water to cover..
- Add lemon juice and garlic salt..
- Bring pot to a boil. Reduce heat and simmer for 30 minutes..
- Use tongs to remove and discard lobster shells and body pieces..
- Add vegetables and simmer another 30 minutes..
- Use slotted spoon to remove vegetables. Reserve and serve with cooked rice..
- Line a collander with cheescloth and ladel stock to strain through cheescloth into a pot..
- Discard solids. Lobster stock can be refrigerated for 10 days or frozen for 6 months..
- Use in sauces, dips, soups and stews..
Add the tomato, peppercorns, bay leaf, and clove. Use lobster stock wherever you would rely on a fish stock: shrimp risotto, sauces, gumbo, seafood pasta or fish stew. Be warned, lobster stock has a lovely red hue from those gorgeous shells, so if you want a pristine, clear broth for a recipe, avoid it. This shellfish stock is rich and aromatic, it's made with lobster and langoustines and has been slowly simmered with vegetables and herbs to bring out all the natural flavours. It's the perfect base for fish soup, paella, bouillabaisse, gumbo and jambalaya, and for classic sauces such as shellfish velouté and Sauce Americaine.
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