Lobstah Staahk (Lobster Stock)

Look at all these beautiful discarded lobster parts from our Memorial day boil!

Lobsterz for daaaayz

Lobsterz for daaaayz

Now that you’ve boiled, cracked and dissected your shellfish friends, it’s time to use those shells and bodies to make stock!  Use it as a base for lobster bisque, lobster risotto, or straight up drink it.  The possibilities are limitless!

Lobstah Staahk
(based loosely off this recipe:  http://fishcooking.about.com/od/soupsstewsstocks/r/lobster_stock.htm)

Ingredients:

  • 2-4 lobster carcasses and shells, cleaned (remove the gills and eye sack because it’s sandy and gross)
  • olive oil
  • 1-2 onions, roughly chopped
  • a few cloves of garlic, minced
  • 4-6 celery stalks, roughly chopped
  • the tops of one fennel bulb, roughly chopped
  • 2-3 carrots, chopped
  • handful of mushrooms (any variety), sliced
  • 1/2 cup dry sherry
  • handful of parsley, chopped (I used dry because I forgot to buy fresh, but fresh is always better!)
  • a few bay leaves
  • salt
  • water

In a large pot, heat a few tablespoons of olive oil at medium heat and add the onions, celery and carrots, cooking them for about 3-4 minutes until they soften up a little.  Then add the lobster shells and cook for another few minutes before adding the garlic, fennel, and mushrooms.  Cook all this goodness together a few more minutes and add the herbs (parsley and bay leaves) and the sherry.  Let the sherry cook down until the alcohol burns off, you’ll be able to tell mostly by smell, but give it a taste.

It's smelling REALLY good at this point.

It’s smelling REALLY good at this point.

Add enough water to cover all the ingredients by a few inches, bring it to a boil then reduce to a simmer.  Continue to simmer at least two hours, tasting as the time passes and adding salt as necessary.

DSC_0218

Disclaimer: this is not my hand. Great unicorn bandaid, though!

Once it tastes like heaven’s elixir, turn off the heat, pull out the large pieces of lobster with kitchen tongs and then strain the rest of the stock through a sieve lined with cheesecloth.

It’ll keep in the fridge for a week or so, otherwise freeze it for later.  Moral of the story:  there’s a LOT of good stuff left in lobster carcasses when lobster amateurs are done picking and no part of that lovely ocean dinosaur should go to waste.  Happy lobstah staahking!

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