Lobster Stock

Name: Lobster Stock
Total time: PT0D0H0M
Yield: makes About 4 Quarts
Ingredients: 3 tbsp. butter or vegetable oil; 3 yellow onions, peeled and chopped; 1 stalk celery, chopped; 2 leeks, white parts only, chopped; Broken shells from 7 lbs. raw, boiled, or steamed lobsters (about 5 lbs. shells); 2 cups dry white wine

Serves
makes About 4 Quarts

MARY ELLEN BARTLEY

Eat lots of lobster; you'll need their shells for this stock. (In a pinch, substitute shrimp shells).

Ingredients

3 tbsp. butter or vegetable oil
3 yellow onions, peeled and chopped
1 stalk celery, chopped
2 leeks, white parts only, chopped
Broken shells from 7 lbs. raw, boiled, or steamed lobsters (about 5 lbs. shells)
2 cups dry white wine

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Instructions

Step 1

Melt butter or vegetable oil in a large stockpot over medium heat. Add onions, celery, and leeks. Cook until vegetables begin to soften, about 10 minutes.

Step 2

Add lobster shells. Cook, crushing shells with a heavy wooden spoon, for 5 minutes, then add wine and 18 cups water. Bring stock to a boil, then reduce heat to medium and simmer, skimming occasionally, until reduced by one-quarter, about 1 hour.

Step 3

Strain through cheesecloth. Stock can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.

Melt butter or vegetable oil in a large stockpot over medium heat. Add onions, celery, and leeks. Cook until vegetables begin to soften, about 10 minutes.
Add lobster shells. Cook, crushing shells with a heavy wooden spoon, for 5 minutes, then add wine and 18 cups water. Bring stock to a boil, then reduce heat to medium and simmer, skimming occasionally, until reduced by one-quarter, about 1 hour.
Strain through cheesecloth. Stock can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.