Lobster Stock
This recipe has quite a few ingredients but nothing unusual. Most everything you have in the cupboard. Besides a short bit of time it’s an easy recipe.
Servings Prep Time
Approx 1liter 15minutes
Cook Time
25minutes
Servings Prep Time
Approx 1liter 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In a deep pan with a lid and large enough to hold all the ingredients heat the pan and add the onion and place in 2 tbs of oil face down and fry until it’s blackened.
  2. Add the rest of the oil and the shallots and all of the lobster shells and any liquid and heat until hot stirring occasionally. When hot add the Cognac and light to flambe. This will burn off the alcohol.
  3. Add all the vegetables and spices plus the liquids.
  4. Cover and simmer for 25 minutes.
  5. When done strain the shells and vegetables out, (using a pasta strainer is best at this point) pressing down and shaking the strainer to get all the liquid out.
  6. Discard all the shells and vegetables. The strain the stock one more time through a fine strainer, again pressing down on all the solids to get all the liquid out.
  7. Then your are done, you should get about 750 milliliters of stock. Divide into 3 2.5 deciliter containers and freeze until needed.
Recipe Notes

There is no salt in this recipe, you will need to add salt when you decide to use it for making a sauce. To thicken 2.5 dl of liquid you will need to use 2 tbs of butter melted and 1 tbs of flour to make a rue. Add 250 ml of lobster stock and cook gently for 15 minutes and you should be fine. Season with salt and pepper.

You can finish the sauce by adding a tbs of cream to enrich the sauce. You really don’t need more.

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