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easy lobster stock

4.1

(52)

www.garlicandzest.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 80 minutes

Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

In an extra large skillet with 3-4 inch side, heat olive oil over medium heat. Add the onion, celery and garlic and cook until vegetables are tender and fragrant -- do not brown the vegetables and remove from heat if they do start to take on color.

Step 2

Add the bay leaves, thyme, fennel seed, red pepper flakes and lobster shells -- stir to combine and cook over medium heat for 5 minutes stirring occasionally.

Step 3

Stir in the tomatoes and white wine and turn up the heat to medium high. Bring the liquids to a boil and cook for 2-3 minutes, then stir in the water, heat the mixture almost to a boil, cover tightly with a lid, reduce the heat to a simmer and cook for 40-50 minutes, stirring occasionally.

Step 4

Place a standard mesh strainer over a large bowl. In batches, transfer the shells, vegetables and broth to the strainer, pressing on the solids with the back of a spoon to get all of the liquids and juices out of them. Discard the solids. Set a fine mesh strainer over another large bowl or an extra large measuring cup. Pour the liquid through the fine mesh strainer, pressing and stirring with the back side of a spoon. Discard solids. Makes 6-8 cups of stock.

Step 5

Stock will keep for up to 5 days in the refrigerator or up to 3 months, frozen.