← Back to Search Results
Lobster Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes about 2½ cups

Ingredients

  • 3 tablespoons corn oil
  • 1 pound cleaned, uncooked lobster shells (from about three 1¾-pound lobsters), coarsely chopped
  • ¼ cup brandy
  • 2 medium cloves garlic, peeled and cut across into very thin slices
  • 3 large shallots, peeled and cut across into very thin slices
  • ¼ small fennel bulb, cut across into very thin slices
  • 2 tablespoons tomato paste
  • 4 cups water

Directions

1.  Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot). Stir them slightly and continue cooking, stirring from time to time, until the shells are well browned but not burned, about 5 minutes.

2.  Add the brandy, garlic, shallots, and fennel. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Stir in the tomato paste. Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.

3.  Stir in the water and bring to a boil. Boil for 15 minutes. Remove from the heat and let stand for 10 minutes. Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.  Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings.

107kcal (5%)
11mg (1%)
2mg (3%)
5mcg RAE (0%)
90mg
6mg
0g
1g
0g
2g
0mg (0%)
15mg (1%)
1g (3%)
8g (13%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
desserts-4-today Desserts 4 Today
by Abby Dodge
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
spice Spice
by Ana Sortun
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?