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Lobster Stock




Source of Recipe


splendidtable.org


Recipe Introduction


I had a couple of lobster�s-worth of shells in the freezer and decided to make stock. This was really tasty � it was great in the Shrimp in Cream Sauce recipe. If you don�t have lobster shells, you could certainly use the same amount of shrimp shells, but make sure to saut� them in a pan in a little oil first.


Recipe Link: https://www.splendidtable.org/recipes/simple-lobster-stock

List of Ingredients




1/3 cup good-tasting olive oil
Shells and legs from two 1 1/2-pound lobsters, cut into 2-inch pieces
2 medium onions, halved and thinly sliced
6 cloves garlic, peeled and crushed
1 bay leaf
5-6 sprigs fresh thyme
A dash of hot pepper flakes
2 cups dry white wine
1 14-ounce can whole peeled tomatoes with juices, squeezed
cold water to cover
Salt and freshly ground pepper to taste


Recipe



Heat the olive oil in a Dutch oven over medium-high heat. Add the lobster shells, onions, garlic, bay leaf, thyme, and hot pepper flakes. Stirring often, saut� 6-8 minutes. The onions should be softened, not browned. You can lower the heat to medium if they cook too quickly.

Pour in the wine and tomatoes and bring to a simmer. Cook for 5 more minutes and add enough water to cover the shells. Bring to a simmer again, turn the heat down to medium-low and gently simmer for 30-40 minutes. Taste and add salt and pepper, as needed.

Cool slightly, then strain out the solids. Cool completely. This will last in the refrigerator for 3 day or the freezer for 6 months.

Makes about 4 cups.