I boiled live Maine Lobster 2 nights ago and saved shells for stock in fridge. How long will they keep, or did I already (no pun)miss the boat?
7 Comments
boulangereSeptember 23, 2019
Nope, you're fine. Though I wouldn't wait any longer. Lobster stock is right up there with shrimp stock as a starter for all foods maritime. Bring them to a simmer along with a few peeled and tipped carrots; a similar amount of trimmed celery; two or three bay leaves; two onions with the root ends trimmed off, quartered with the skins on; a handful of fresh Italian parsley, stems and all; around a half dozen garlic cloves, skin on; and a palmful of Old Bay Seasoning. Fill a soup pot with all of the above, then add cold water to cover by 3 inches. Bring to a boil with the pot covered (because a covered pot boils faster than an uncovered one), then remove the lid, reduce heat to a gentle simmer, and allow to cook down until a deep flavor concentration is reached. Begin tasting after two hours, and proceed from there.
What do you intend to make from this loveliness?
What do you intend to make from this loveliness?
scottSeptember 24, 2019
This loveliness... my feelings exactly. I guess it will depend upon the net volume retrieved. I am considering a lobster risotto or lobster and seared scallops in a white wine sauce fortified by the stock over linguine. Perhaps a bisque if any leftovers. However, I am certainly open to suggestions or recipes...
Emily W.September 24, 2019
I freeze lobster stock to use as all purpose fish stock in fish stews, chowder, etc. (often substituting for clam juice). Adds great, rich flavor!
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