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Ingredient
Lobster stock
Introduce
Chef :
THHLobster stock
You've separated the sweet lobster meat from the claws and tail. What do you do with the shells and body parts?
Ingredient
Cooking time :
1 hour 30 mins
1
water
1 tsp
garlic salt
1 tbsp
lemon juice
1 cup
sliced carrots
1 cup
sliced celery
1 large
sliced onion
3 clove
sliced garlic
Cooking instructions
* Step 1
Rinse lobster shells and body parts with cold water to clean.
* Step 2
Add lobster parts to stock pot. Add water to cover.
* Step 3
Add lemon juice and garlic salt.
* Step 4
Bring pot to a boil. Reduce heat and simmer for 30 minutes.
* Step 5
Use tongs to remove and discard lobster shells and body pieces.
* Step 6
Add vegetables and simmer another 30 minutes.
* Step 7
Use slotted spoon to remove vegetables. Reserve and serve with cooked rice.
* Step 8
Line a collander with cheescloth and ladel stock to strain through cheescloth into a pot.
* Step 9
Discard solids. Lobster stock can be refrigerated for 10 days or frozen for 6 months.
* Step 10
Use in sauces, dips, soups and stews.
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