Lobster Pool Restaurant

Recipe: Use Your Leftover Lobster Shells to Make a Stock



Lobster: it's one of the most luxurious things you can eat, packed full of flavour and coveted by fine dining enthusiasts throughout the world. The succulent flesh is the part most people desire above all else, however have you ever wondered what you can do with the shells? After all, do you really want to throw them in the bin and forget about them?

I don't, which is why I've started to use them to create delicious lobster stock, which can be used in a number of ways — all of which are guaranteed to produce stunningly tasty meals. You can even freeze lobster stock for up to 3 months, so there's really no need to rush to use it! Of course, most people can't wait though, and use it within a couple of days — I certainly do!

Below, you'll find my easy method to make lobster stock. Of course, as with everything to do with cooking, feel free to add your own twist to this recipe, and create something that tingles your taste buds even more!

Firstly, here's the ingredients you'll need:

  • 4/5 Cooked lobster bodies, including tails and claws
  • Olive oil
  • White wine
  • Leek
  • Garlic cloves
  • Fresh tarragon
  • Tomato paste
  • Orange zest
  • Salt
  • Cracked black peppercorns

Now comes the fun bit: creating that scrumptious lobster stock, which will give an amazing taste to many different dishes...

  • Heat your oven to 450°F, before then splitting the lobster bodies and removing the stomach sack and tomalley (the green bit), if you want to.
  • Put the bodies, tails and claws onto a baking tray, and add about six tablespoons of olive oil over the top. Roast them in the oven for around 20 mins, or until they look slightly dried out.
  • Throw them into a pot, adding a cup of dry white wine. Also add 12 cups of water, the dark green leaves from the leek, 6 peeled and crushed garlic cloves, 3 sprigs of tarragon, 2 tablespoons of tomato paste, 1 small piece of orange zest, 1 tablespoon of salt, and 1 tablespoon of cracked black pepper.
  • Bring the pot to a boil, and skim off any foam that forms on the top. Then simmer the mixture for 1 1/2-2 hours.
  • Use a colander to strain the stock, which will leave the unwanted solids in the colander when finished. Allow to cool, then place the stock in the fridge or refrigerator.

As already mentioned, you can now keep this stock for up to 3 months in the freezer. There are a number of different ways it can be used, with some of my favourites being fish pie, lobster thermidor, lobster bisque, lobster paella, and many different pasta dishes. Once you have used lobster stock, you really won't ever want to go without it again!

Please make sure you check back soon for more delicious recipes and great cooking ideas. Until then though, why not get started on making your lobster stock, and finding out all the different ways in which it can be used to add flavour to your meals?

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