Wait! Before you discard all those beautiful lobster shells, think about all of the amazing dishes you’re missing out on that need lobster stock to make. Now take a moment–and a few ingredients and a little patience–to create this unique stock. You’ll thank us the next time you make a special risotto or seafood soup. Maggie happens to use this stock in her Tomato Lobster Sauce–as a gift and an indulgent dinner when a taste of summer is all that will do.
Makes: 5 cups
Prep Time: 4 Hours
- 8 lobster bodies and shells (claws, knuckles, tails, legs — mostly empty of meat)
- 2 white onions, sliced in quarters
- 4 celery stalks, sliced into 4-inch pieces
- 2 carrots, sliced into 4-inch pieces
- 1 tablespoon black peppercorns
- Handful of herbs (parsley, thyme, oregano), optional
- Enough water to fill your stock pot, and cover the lobsters by 2 inches
- 2 tablespoons sea salt or more, to taste
- Place all ingredients, except the salt, into a big stock pot. Bring to a boil and then simmer for 3 to 4 hours, until the stock reduces in volume by about half. Permit to cool until you can handle the pot.
- Strain the stock through a sieve or strainer to remove all small particles. Toss everything you strained from the stock. Stir the salt into the stock, portion out into a container or two. Store in the fridge for up to 2 days or in the freezer for up to 6 months. Defrost in the fridge over night when ready to use.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.