Lobster Stock

Début de l'été 2015
food and drink

BY: Christopher St. Onge

Hang onto those lobster shells next time you have a lobster boil! While the lobster stock is tailor-made for the lobster risotto, it’s also a terrific addition to seafood pastas and stews, and because the flavour is not overly assertive, this stock can be used anywhere fish stock is called for.

2 tbsp (30 mL) grape-seed or vegetable oil
1 small onion, chopped
1 cup (250 mL) chopped fennel
1 ripe, medium-size tomato, chopped
Shells and bodies from 3 lobsters, each 1½ lbs (750 g), cleaned, roughly chopped (see TIP below)
1 length of orange peel, 6 inches (15 cm)
6 cups (1.5 L) water
Salt and freshly ground pepper to taste

1 Heat oil in a large pot over medium heat. Cook onion until translucent, about 3 minutes. Add fennel and tomato; stir to combine and cook an additional minute or until tomato begins to break down.

2 Add lobster shells and bodies to pot along with orange peel and water; bring to a boil, cover, reduce to low, and simmer for 15 minutes. Strain through a fine mesh sieve and season to taste with salt and pepper. Discard solids; cover and refrigerate stock until ready to use (while stock will keep for 3 days, it best to use harvested lobster meat within 1 day).

Makes 6 cups (1.5 L)

TIP To clean lobster shells and bodies for use in stock follow 2 simple rules of thumb: clean (by cutting or pulling) and discard anything that isn’t white, pink or red. Secondly, rinse the body but only enough to clean it of the remaining green tomalley.

What to Serve

Stock Type616482