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Export 10 ingredients for grocery delivery
Step 1
Heat the water in a large stockpot just to under a boil. Add a teaspoon of salt.
Step 2
Add any uncooked, shelled lobster to the water.
Step 3
Once the shells turn red, and the meat is almost cooked through, transfer the lobsters to an ice bath to stop the cooking process.
Step 4
If using precooked lobster, add them to the water to thaw or warm through, for just a minute or two.
Step 5
Transfer to the ice bath.
Step 6
Once cooled to the touch, remove the meat from the shells and refrigerate the lobster meat for later use.
Step 7
In the same water used to cook the lobster, add in the white wine, lobster shells, celery, onion, garlic, salt, thyme, parsley, bay leaves, seafood seasoning and peppercorns.
Step 8
Allow the mixture to simmer over medium to medium-low heat for about 45 minutes, allowing the flavors to meld together.
Step 9
Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain if desired.
Step 10
If using the lobster stock immediately, keep warm in a saucepan.
Step 11
If storing, allow the stock to cool completely before transferring it to storage containers. Store in the refrigerator for up to a 5 days, or freeze for longer storage.
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