Learn how to prepare this simple lobster stock for all your favorite seafood recipes that call for lobster stock in the ingredient list.
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Ingredients
- 4 Maine Lobsters' shells whole lobster, heads and tails intact
- 8 tbsp olive oil
- 1 small leek use the white part, chopped
- 1/2 medium onion chopped
- 1/2 stalk celery chopped
- 1 large carrot chopped
- 2 cloves garlic chopped
- 1 lemongrass stalk chopped
- 1/2 tsp crushed white peppercorns
- 1 large tomato peeled, seeded, and diced
- 1 cup white wine
- 7 cups water
- 1/4 cup chopped cilantro with the stems
Servings: cups
Units:
Instructions
- Quarter lobster heads, and place with the rest of the lobster shells on a roasting pan. Drizzle with 1 tablespoons olive oil. Heat oven to 400 degrees F and roast lobster shells for 20 minutes in the oven, tossing the shells occasionally.
- In the meantime, heat 6 tablespoons of olive oil in a pot. Add leek, onion, celery, and carrot. Saute' until onion is translucent. Add garlic, star anise, lemongrass, and white peppercorns; cook for another 3 minutes. Add tomato and wine. Reduce to one-half.
- Add the roasted lobster shells, water,and cilantro stems to the tomato mixture, and simmer for 50 minutes. Strain to skim the stock.
- Stock can be kept in a covered container for 2 to 3 days in the refrigerator or several weeks in the freezer.
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