How To Make Lobster Stock

Having lobster stock around is like money in the bank. You can use the stock for soups, chowders or sauces.

2 lobster carcasses
1 chopped carrot
1 chopped celery rib
1 chopped onion
5 minced garlic cloves
1 bay leaf
1 thyme sprig
2 Tblsps olive oil
16 cups water
To Make Lobster Stock:

Split the lobster carcasses down the middle & remove the grain sac.

Cook the carrot, celery rib, garlic cloves, bay leaf, & thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.

Stir in the lobster carcasses & water. Bring to a boil & simmer until reduced to about 6 cups, about 1 1/2 hours.

Strain through a cheesecloth-lined fine sieve. Cool & refrigerate up to 4 days or freeze up to 3 months.

Makes about 6 cups.
Source
Gourmet Magazine, June 2000
Recipe by Liz Vought



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