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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is an authentic lobster stock recipe I was lucky enough to get from my grandmother who got it from a chef in Maine. It isn't cheap,but it's part of another recipe she shared with me so I wanted to share it. Ingredients:
3 quarts of water |
1 maine lobster, live, 1 pound or up to 5 pounds of leftover lobster shells |
1 carrot, coarsely chopped |
1 leek, white part only, coarsely chopped |
2 celery stalks, coarsely choppd |
6 mushrooms, caps and stems, coarsely chopped |
1 onion, coarsely chopped |
2 bay leaves |
5 parsley stems |
6whole white peppercorns |
2 garlic cloves, whole, peeled |
1 cup white wine, the good stuff |
Directions:
1. Stock from whole lobster:
2. In a large stock pot, bring water to a rolling boil. Place the lobster in the boiling water to completely submerge and cover; quickly return to a boil.
3. Add carrot, leeks, celery, mushrooms, onion, bay leaves, parsley stems, peppercorns, garlic and white wine.
4. Cover pot and boil 10-12 minutes for a hard shell lobster or 7-9 minutes for a new shell lobster.
5. Immeiately remove cooked lobster from stock pot and place on ice until cool enough to handle.
6. Remove meat and refrigerate until ready touse. Return the shell pieces to lobster stock, bring to and boil and simmer gently for 30 minutes.
7. Strain through a colander. The stock is now ready to use. May be frozen for up to 6 months or refrigerated for 5 days.
8. Stock from shells:
9. Add lobster shells and hind legs to stock pot in place of the whole lobster as directed above.
10. Bring to a boil, cover and reduce heat to a gentle simmer for 30 minutes.
11. Strain stock through a colander.
12. You may reserve shells and vegetables for composting.
13. Yields 2-1/2 quarts
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