Servings: 6 quarts
Ingredients
- 4 carrots cut into segments
- 4 celery stalks cut into segments
- 1 large white onion quartered
- 4 large cloves garlic quartered
- 6 bay leaves
- 2 tbsp peppercorns
- 10 sprigs parsley
- 1 1/2 lbs lobster bodies
- 8 quarts water
Instructions
- In a large stock pot add all the ingredients.
- Bring to a boil, lower to a slow boil and cook for at least 3 hours.
- Strain and store in glass jars or freeze.
Notes
This recipe yields about 6 quarts.
Lobster stock can be used for bisque, chowder, paella, cioppino, bouillabaisse, risotto, or you can use instead of water to steam clams or mussels. For a decadent dish, reduce the stock and add cream, butter, and Pernod to make a sauce for ravioli or fresh lobster meat.
- Store in sealed glass jars for up to 5-7 days.
- Freeze in containers or ice cube trays for easy usage in future recipes, lasting up to 3 months.
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