Anyone have a good lobster stock recipe?
Save all the carcasses from lobsters that you have cooked in a zipper freezer bag in the freezer. When you have a full bag (really full, with all air pressed out), throw into a pot with a chopped carrot, celery stalk, and small onion. cover with 3 quarts of water, bring to a boil, reduce heat and simmer for about an hour. You want to end up with 6 cups of liquid. Strain into a bowl and cool rapidly in an ice bath. You can also add shrimp shells and non-oily fish frames: When you have a full bag of bones/shells, you're ready to go. Make sure you don't boil the water, or your stock will be cloudy.
1 bay leaf for every 1 1/2 to 2 lobster shells
some celery leaves or stalks
pinch of dried thyme
scant amount of diced carrot (will affect color--optional)
1/4 cup dry white wine for every shell/body (optional)
chopped parsley stems (optional)
filtered water to cover all
bring to boil, uncovered
turn to low simmer-- simmer 20-30 mins, skim 1 or 2 times.
strain, cool immediately & chill. add a pinch of salt if not using immediately AND not freezing immediately.
I have made this twice now & it is delicious! I use it, as I suspect you will, in lobster bisque? If so, I can give you a great recipe for that as well. Good luck!
3 pounds (cooked) lobster shells
1/4 cup olive oil
2 leeks, washed and sliced
1/2 onion, sliced thin
4 carrots, peeled and sliced
3 ribs celery, sliced thin
2 tablespoons tomato paste
6 sprigs parsley
2 to 3 fennel stalks (optional)
2 cups white wine
8 cups water (or chicken stock if you want a richer stock)
Rinse and dry the lobster shells. If you're using the heads, remove and discard the gills and stomach. Grind the shells in a food processor or wrap them in a towel and crush with a mallet. (note: We just cut them up w/ lobster sheers – you can find at Williams Sonoma – into small chunks – no need to really food process or crush – large pieces work very well)
Heat the oil in a heavy pot, add the shells, and cook over medium-high heat for about 5-8 minutes. Add the leeks, onion, carrots, and celery, reduce the heat to medium, and cook until the vegetables are softened but not browned. Stir in the tomato paste and cook 1 minute.
Add the parsley, fennel stalks, wine, and water (or chicken stock); bring to a simmer and cook gently for 1 to 1-1/2 hours. Strain, cool thoroughly, and refrigerate or freeze.
Yield: about 2-1/2 quarts
re: Dio di Romanese
re: Dio di Romanese
pour some stock in an old ice cube tray, when frozen, pop them out and baggie them and keep frozen. Those cubes will provide a great little bit of lift to various recipes in the future...without you having to think of defrosting the whole batch.
Try this idea with various stocks, even pureeded leftover veggies. I've been happily doing this for over 20 years!
If I am not sure what I am going to use the stock for in the future, I just boil the lobster shells/bodies/innards with sufficient water to cover well with nothing else and simmer gently for about 30 minutes. That way there are no flavors to fight with what I choose to use later. Pure lobster flavor.
I freeze for later use, some in small portions for sauces, deglazing, some in larger containers for soups.
Fish and shellfish stocks get bitter if simmered too long.
My experience with stock is that it is more of an art than a science; there is no precise amount of each aromatic to use. This is why each chef has his or her own uniquely flavored soups and sauces.
Tasting the stock is the key. Taste at different stages, add aromatics if necessary.
For a lobster stock, in a large stock pot, add about 5 lbs. of shells and/or bodies, 12 cups of water, 2 cups of aromatics (celery, onion, carrot) I sometimes use garlic, leeks, be creative!!! 2 bay leaves, some sprigs of parsley, 6 whole peppercorns, and maybe a cup of dry white wine.
Bring it to a boild and then reduce the heat and simmer gently for 30 minutes. Remove the stock from the heat; strain the mixture through a fine mesh strainer. Return the liquid to the stovetop and simmer over moderate heat until it is reduced to about 2 quarts. Use what ever you need in a few days and freeze the rest.