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Lobster Stock




Source of Recipe


splendidtable.org


Recipe Introduction


I had a couple of lobster’s-worth of shells in the freezer and decided to make stock. This was really tasty – it was great in the Shrimp in Cream Sauce recipe. If you don’t have lobster shells, you could certainly use the same amount of shrimp shells, but make sure to sauté them in a pan in a little oil first.


Recipe Link: https://www.splendidtable.org/recipes/simple-lobster-stock

List of Ingredients




1/3 cup good-tasting olive oil
Shells and legs from two 1 1/2-pound lobsters, cut into 2-inch pieces
2 medium onions, halved and thinly sliced
6 cloves garlic, peeled and crushed
1 bay leaf
5-6 sprigs fresh thyme
A dash of hot pepper flakes
2 cups dry white wine
1 14-ounce can whole peeled tomatoes with juices, squeezed
cold water to cover
Salt and freshly ground pepper to taste


Recipe



Heat the olive oil in a Dutch oven over medium-high heat. Add the lobster shells, onions, garlic, bay leaf, thyme, and hot pepper flakes. Stirring often, sauté 6-8 minutes. The onions should be softened, not browned. You can lower the heat to medium if they cook too quickly.

Pour in the wine and tomatoes and bring to a simmer. Cook for 5 more minutes and add enough water to cover the shells. Bring to a simmer again, turn the heat down to medium-low and gently simmer for 30-40 minutes. Taste and add salt and pepper, as needed.

Cool slightly, then strain out the solids. Cool completely. This will last in the refrigerator for 3 day or the freezer for 6 months.

Makes about 4 cups.