Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce. There just isn’t any substitute for the real thing. There are cubes and bottles of concentrate but nothing beats the real thing.
I haven’t made stock from whole lobsters in years. There are the shells and then there is always a bottle or two of white wine or Champagne that was left, so it a great way to use them up. This will keep in the freezer for about 7 months so be sure to date the packages.
I got from this batch almost a 3 quarters of a liter so I am freezing them in 2.5 deciliter containers which will give me 3 batches of sauce good for 4 people.