Stock seems to hold a mystique for many home cooks. But, at the end of the day, stock is just a way to extract every bit of flavour and body out of ingredients. It’s a way to prevent waste.
Lobster stock is a special item. It isn’t every day you get a chance to enjoy the richness of lobster meat, and with the seafood treasures being so expensive, every cook should have a recipe to make use of the leftover bodies and shells. This recipe is for lobster stock, but you can concentrate it and add a bit more salt to make a rich lobster broth, too. Use this as a soup base, or for a fantastic Lobster Risotto.
- shells, legs, claws and any other bits from 1 kg lobster (crush the shells a bit with a hammer, meat mallet, or skillet)
- ½ cup chopped onion
- ¼ cup chopped celery
- 2 cloves garlic
- 1 lemon, sliced
- 2 fresh bay leaves
- 3 sprigs fresh thyme, tied together in a bunch
- 1 teaspoon black peppercorns
- Add all ingredients to a 2 litre saucepan. Cover with cold water (about 6-8 cups)
- Bring almost to a boil, reduce the heat to a low simmer and simmer for about 45 minutes to an hour.
- Strain stock. Store in the refrigerator for a week or in the freezer for 3 months.