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.
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...
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What do you intend to make from this loveliness?