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.
Lobster Stock
Makes: 5 cups
Prep Time: 4 Hours
Ingredients:
- 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
Directions:
- 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–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.
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