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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I keep stocks in my freezer in quart containers. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Ingredients:
4 uncooked lobster shells (or 6 cooked lobster shells) |
3 tablespoon unsalted butter |
1 onion, coarsely chopped |
2 carrots, peeled and chopped |
2 stalks celery, peeled and chopped |
3 garlic cloves, coarsely chopped |
3 tablespoons tomato paste |
2 cups tomato juice |
1 1/2 gallons water |
1 cup madeira |
1 tablespoon black peppercorns |
1/2 bunch fresh parsley, with stems |
2 small bay leaf |
Directions:
1. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.
2. Heat butter in stock pot and add lobster shells and saute for 5 minutes.
3. Add the onion, carrots, garlic, celery peppercorns parsley and saute for 5 more minutes
4. Add everything else and simmer partially covered for over an hour.
5. Strain through a colander getting as much liquid out as possible.
6. Put back into pot and simmer for another 1/2 an hour. Cool; use within 2 days or freeze.
7. This one is for you SHEPHARDRESCUE
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