Lobster Stock

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This stock is a great used in recipes such as lobster bisque, and other recipes

Prep Time20

Cook Time1 30

Total Time1 50

Course: stock

Cuisine: American, Chinese, French, Indian, Italian, Japanese, Latvian, Mediterranean, Mexican

Servings:

Calories: 10kcal

Ingredients

4 each lobster bodies and shells (meat previously removed)
2 each tomatoes 1/2'd (or 2 oz. tomato paste)
1 cup mushroom
2 each celery
½ cup sherry or brandy

Instructions

Sautee lobster bodies in a stock pot, add vegetables, brown all
Add sherry or brandy
Add 6 quarts of water (if you have recently boiled lobsters, you could reserve the broth from cooking them and add it here. Make sure you cool the a from cooking the lobsters appropriately until you make this stock.)
Simmer about 1.5 hours
Strain remaining liquid from the pot into a 3-quart pot, or large enough to hold it.
Cool down the stock, place pot in the sink with water that reaches halfway up the pot, add ice to drop the water temperature as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
refrigerate or freeze until used.

Notes

refrigerate or freeze until used. Use fresh in 3 days, or frozen 3 months.

Note: the Lobster stock is a great stock to make lobster bisque with or use as part of seafood base for soups. It would be great in Seafood Newburgh or Asian dishes

Nutrition