Monday, December 01, 2008

Recipe: Lobster Stock

I'm getting my recipe files in order for the first time in ages. One of my objectives is to get them into digestible electronic form so that I can easily put them together into a book. (Not to publish for "real" but because it's a convenient format and so I can give a few copies away to friends and family.)

Anyway, I figured that as part of this process I'd start putting some of the contents online in the form of blog postings. Here's the first.

Lobster is dirt cheap right now so, on the way home from Thanksgiving up in Maine, I stopped at Simpson's Seafood in Wiscasset and picked up a whopping 11 lobsters. The next day, I parboiled the batch, made Pan-Fried Roast Lobster from a few of them, and removed the rest of the meat for lobster rolls or to freeze. This left me with lots of lobster shells and bodies. It seemed a pity to waste so I made some stock. 

(As with any stock making, quantities aren't critical but this is roughly what I used.)

Bodies and other leftover parts of 8-12 lobsters
2 roughly chopped carrots
2 roughly chopped celery ribs
2 chopped onions
6 minced garlic cloves
2 bay leaves
3 thyme sprigs
Water to mostly cover lobster (about 6 to 8 quarts)

Cut the head off the lobster bodies and split open.

Add all the ingredients to a large pot. Bring to a boil and simmer for about 2 hours, stirring occasionally.

Strain through a cheesecloth-lined fine sieve (It may be easier to do a first pass through a coarser sieve). Cool and refrigerate up to 4 days or freeze.

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