John Myers
Lobster Stock
The perfect lobster stock recipe with a picture and simple step-by-step instructions.
- 4 tablespoon Olive oil
- 200 g Onions, roughly diced
- 2 piece Garlic, roughly chopped
- 4 piece Celery stalks, roughly cut
- 75 g Tomato, roughly diced
- 100 g Carrots, roughly diced
- 4 tablespoon Parsley, chopped
- 4 piece Bay leaves
- Salt and peppercorns
- Other leftovers such as fennel green, white wine or sherry
- Bowls of 2 lobsters
- Sauté the onions, celery and carrots in the hot oil in a large saucepan with a little salt. Add the lobster shells and fry for another 5 minutes; always stir. Add the garlic, fennel greens and cook for another 5 minutes. 2. Then add the parsley, tomatoes and bay leaves (and wine). Stir well.
- 3. Add enough water to cover all the ingredients and bring to the boil. 4. Simmer over low heat for at least 11/2 hours; the longer the better. 5. Check the broth from time to time and season to taste if necessary. 6. Pour the stock through a fine sieve and fill into containers.
- 7. Freezes very well and stays in the chest for several months.
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