Nutritional Guidelines (per serving) | |
---|---|
60 | Calories |
0g | Fat |
10g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings: 1 gallon (16 servings) | |
Amount per serving | |
Calories | 60 |
% Daily Value* | |
Total Fat 0g | 1% |
Saturated Fat 0g | 0% |
Cholesterol 26mg | 9% |
Sodium 172mg | 7% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 2g | 9% |
Protein 5g | |
Calcium 63mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
It isn't every day you get a chance to enjoy the richness of lobster meat, and with the critters being so expensive, every cook should have a recipe to make use of the leftover bodies and shells.
This recipe is for lobster stock, but you can concentrate it and add a bit more salt to make a rich lobster broth, too. Use this as a soup base or for a fantastic lobster risotto or just have a cup of it on a cold day. It freezes well for up to six months.
Like many deep-sea creatures, lobsters are low in fat, but they are very high in cholesterol, with a whopping 212 milligrams. They're high in protein and vitamin B-12 also. It's usually the way we prepare lobster — with butter — that makes them a less-healthy option. But if you're looking for a special occasion meal, lobster is a delicious choice.
Ingredients
- 2 to 4 lobsters (leftover bodies and shells)
- 4 tablespoons olive oil
- 2 medium onions (chopped)
- 4 stalks celery (chopped)
- 3 carrots (chopped)
- 2 cloves garlic (chopped)
- 1 bulb fennel tops (chopped)
- 1/2 pound mushrooms (chopped)
- 4 tablespoons parsley (chopped)
- 4 bay leaves
- 4 to 5 plum tomatoes (chopped)
- 1/2 cup white wine (or dry sherry)
- 1 gallon water
- Salt (to taste)
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Katarina Zunic -
Break the lobster shells into small pieces.
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Open the bodies and remove the gray, feathery gills, and the sand sac from between the eyes.
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Crush the bodies so they fit in a large stewpot.
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Heat the oil in the stewpot and sauté the onions, celery, and carrots over medium-high heat for 3 to 4 minutes.
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Add the lobster and cook for another 2 to 3 minutes.
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Add the garlic, fennel, and mushrooms, mix well and cook for another 2 to 3 minutes.
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Add the parsley, bay leaves, and tomatoes, then the wine or dry sherry.
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Mix well and cook until the alcohol largely burns off the wine, about 3 to 4 minutes.
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Add enough water to cover everything by 2 to 3 inches.
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Bring to a boil, then turn down to a simmer. Simmer gently for at least 90 minutes. Add salt to taste.
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Cook until it tastes full-flavored and then strain. Do this by turning off the heat, then grabbing all the big chunks with tongs and tossing them in the trash. Strain the rest through a fine-meshed sieve with a piece of cheesecloth set inside it.
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Pour into quart-sized mason jars or some other container.
The Spruce Eats / Katarina Zunic
Tip
- This will keep for up to 10 days in the fridge or 6 months in the freezer.
- There are a lot of ways to use your lobster stock (probably more than you think). One particularly decadent yet easy-to-make dish is lobster risotto. This traditional dish from Sardinia uses "leftover" lobster meat from the body as opposed to the claws and tail, which usually get eaten first.
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