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Home-Made Lobster Stock
Home-Made Lobster Stock
Looking for something to do with your leftover lobster shells? This tasty Home-Made Lobster Stock makes a great base for bisque-like soups, shellfish stews or paella-style rice dishes.
Ingredients – Serves 2
1 small onion, chopped
1 carrot, chopped
1 celery stick, chopped
4 sprigs fresh thyme
1 tomato, roughly chopped
1 tsp tomato puree
¼ tsp cayenne pepper
1 tbsp brandy
60ml dry white wine
1 litre chicken stock
Method
Step 1
Melt the butter in a large saucepan, add the onion, carrot, celery and thyme and fry over a medium-high heat for 3-4 minutes. Meanwhile, break or cut up the lobster shells into small pieces.
Step 2
Add the lobster shells to the pan and fry for 2 minutes. Add the tomato and tomato puree and fry for 1 minute more.
Step 3
Add the brandy and white wine and set alight with a match, to burn off the alcohol. Take care and stand back as you do so. When the flames have died down. Add the chicken stock, bring to the boil, lower the heat and leave to simmer for 20 minutes.
Step 4
Transfer the mixture to a liquidiser, in batches if necessary, and blend to a coarse puree. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use.
Tip:
You can freeze either the lobster shells to make stock with at a later date, or freeze the stock once made for future use.
Shop Ingredients
W Harvey Whole Cornish Lobster
Source: Delicious Magazine
