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 Steamed lobsters at Lobster Place, NYC |
 Lobster bodies in the pot |
 Fresh seaweed on top of the lobster stock ready to cook for about 2 hours |
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Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so.
After enjoying the richness of the lobster meat, I saved the leftover bodies to use for a lobster stock. I always make my own stocks and broths from scratch and using lobster bodies is no different than using the carcass from a roasted chicken to make a chicken stock. This was a perfect time to explore and create, so I did a little research and put together a recipe for a lobster stock. I added and omitted ingredients and made a stock that resulted in one with a full lobster flavor and a hint of sweetness yet a little tartness, too. The aroma and taste made me feel like I was still at Lobster Place. I know. Some people don't like the smell of food--let alone seafood--permeating their kitchen. I do.
The stock could be used for risotto, for fish sauces or as a broth for soup. Also, I would think, that it could be an excellent choice to use when steaming live lobsters. Haven't done that (yet) but will give it a try. Since this made four quarts of stock, there is certainly enough to experiment with.
Ингредиенты
- Bodies & shells from two 2# lobsters
- 4 Tablespoons olive oil
- 2 cups onions, chopped
- 3 cups celery, chopped
- 3 cups carrots, chopped
- 1/2 leek, chopped
- 1 6 oz. can tomato paste
- 4 garlic cloves, crushed
- 1 fennel bulb, chopped
- 6 sprigs of fresh parsley
- 4 bay leaves
- 1/2 cup dry sherry
- 1 cup of fresh seaweed*
- Kosher salt, to taste
- 5 quarts of water
- Available from the fish market
Инструкции
- Break the lobster shells into pieces. Open the bodies and remove the gray gills. Remove the sand sac from between the eyes. Crush the bodies.
- Heat olive oil in stockpot. Sauté the onions, celery, carrots and leek over medium-high heat for 3-4 minutes. Add the tomato paste and cook for about 1-2 minutes. Add the lobster shells and crushed bodies and cook for another 2-3 minutes. Then add the garlic and fennel. Mix well and cook for another 2-3 minutes. Add the parsley, bay leaves, and then the dry sherry. Mix well and cook until the alcohol burns off, about 3-4 minutes. Add about 5 quarts of water to cover all ingredients by 2-3 inches. Finally, add the seaweed and bring to a boil. Turn down heat and simmer gently for two hours. Taste and add salt as desired. Let stock cool and then remove the lobster shells/bodies and produce components. Then strain the liquid through a chinoise or a china cap lined with cheesecloth or a coffee filter.
- Pour stock into quart-sized containers. Label and date. The stock should keep for up to one week in the fridge or 6 months in the freezer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1573g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 137 | 41% |
| Total Fat 15.46g | 19% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 716mg | 30% |
| Potassium 1257mg | 36% |
| Total Carbs 39.01g | 10% |
| Dietary Fiber 8.4g | 28% |
| Sugars 16.26g | 11% |
| Protein 5.82g | 9% |
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