Rich and Flavorful Lobster Stock

Name: Rich and Flavorful Lobster Stock
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 to 4 lobster shells, cooked leftover bodies; 4 tablespoons olive oil; 2 medium onions, chopped; 4 stalks celery, chopped; 3 medium carrots, chopped; 2 cloves garlic, chopped; 1 bulb fennel tops, chopped; 1/2 pound mushrooms, chopped; 4 tablespoons parsley, chopped; 4 bay leaves; 5 plum tomatoes, chopped; 1/2 cup white wine, or dry sherry; 16 cups water; Salt, to taste

A rich lobster stock can be prepared using leftover shells from Maine or spiny lobsters, perfect for enhancing risottos, bisques, or as a flavorful broth.

⭐ 3.9 (33 reviews) Prep: 15 minCook: 135 minTotal: 150 minYields: 16 servings

Category Tags:

Ingredient Soup

Cuisine Tags:

American

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Instructions

Break lobster shells into small pieces, removing gills and sand sac from bodies.
In a large pot, heat olive oil and sauté onions, celery, and carrots over medium-high heat for 3-4 minutes.
Add lobster shells and cook for 2-3 minutes.
Stir in garlic, fennel, and mushrooms; cook for 2-3 minutes.
Add parsley, bay leaves, and tomatoes; stir in wine or dry sherry and cook for 3-4 minutes until alcohol burns off.
Cover ingredients with water by 2-3 inches.
Bring to a boil, then reduce to a simmer and cook for at least 90 minutes; season with salt to taste.
Remove from heat, discard large lobster chunks, and let cool slightly.
Strain mixture through a fine-meshed sieve lined with cheesecloth.
Cool stock completely, then store in quart jars in the fridge for up to 5 days or freeze for up to 3 months.

Nutritional Info (per serving)

Calories: 60 kcal

Carbohydrate: 10 g

Cholesterol: 26 mg

Fiber: 2 g

Protein: 5 g

Saturated Fat: 0 g

Sodium: 172 mg

Fat: 0 g

Unsaturated Fat: 0 g