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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Note: Don’t let stock boil, or it with have a slightly soapy taste. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Additional Information: 12 Calories, 4 mg sodium, 0 mg cholesterol, 1 g fat, 2 g carbohydrates, 0 g protein, 0.12 g fiber Ingredients:
4 uncooked lobster shells (or 6 cooked lobster shells) |
1 tablespoon olive oil |
1 onion, coarsely chopped |
3 garlic cloves, coarsely chopped |
3 tablespoons tomato paste |
2 cups tomato juice |
1 1/2 gallons water |
1 tablespoon black peppercorns |
1 small bay leaf |
Directions:
1. Wrap lobster shells in old kitchen towel and crush with rolling pin into walnut-sized pieces.
2. Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.
3. Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden.
4. Add onion and garlic and cook until vegetables have begun to soften, 3-4 minutes.
5. Add tomato paste and stir continuously for 2 more minutes.
6. Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes.
7. Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids.
8. Bring stock to a simmer and reduce to about 1-1/2 gallons of lobster stock. Strain through sieve.
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