Lobster Stock
Waste not, want not…it is every cook’s best mantra. Especially when the “waste” is lobster shells. We had a lobster feast recently; I froze the shells (many of which had luscious meat still in…as well as bits of tomalley) to make a stock for two upcoming posts.
I started making my own stocks years ago…turkey and chicken carcasses, beef bones, shellfish shells…the flavor that you get from this very little effort is priceless. That, and you have the satisfaction of using every single little bit from your cooking exploits.
The ingredients I add to a stock will vary slightly from type to type, but there is very little peeling (vegetable peels will actually add color and richness to the stock) and very little chopping or cutting…it’s a dump and simmer kind of thing.
I’ll save bones/shells and make up an enormous batch of whatever stock. That way, I can freeze the stock and have it handy to add to soups and sauces. Simple. Delightful. Tasty.
P~
- 4 quarts water
- Shells from 2-3 cooked lobsters
- 1 carrot, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 large shallots, sliced thin
- 1 teaspoon whole white peppercorns
- 2 bay leaves
- 1 cup brandy
- Place all the ingredients into a large stockpot and bring to a rolling boil.
- Cover, reduce heat and simmer for 45 minutes.
- Strain through a colander.
- The stock is now ready for use. You can either freeze the stock (good for up to 6 months) or refrigerate for use (good for up to 5 days).
The simmering stock…
The strained stock…look how rich and gorgeous!
At this point, I can’t even fathom not making my own stock. One thing Rebecca taught me is to save all my onion ends and outer layers – I mean, please, cooks must have onion waste 4, 5 days a week, right? – and use those for stock. I never have to buy onions to make stock. Celery, either. With celery, I tend to buy a bunch and only use 2-4 stalks for actual recipes and then I bag up the rest for the freezer for next time I need stock. So simple. And each time I make it, I get enough to save myself a good $15-$18, which is how much it would be for boxed stock of the same quantity. Crazy.
I’ve started to save all of my vegetable bits and peelings for vegetable stock…just recently. And I mean everything. It’s perfect!
As to the savings, Amen. I mean, stock is so expensive! Making your own, from leftover stuff? That is priceless! Not to mention you are controlling the flavors. It’s a no-brainer.
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