Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, lobster stock. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Next time you have lobster, save the shells to make Homemade Lobster Stock. If you've never bothered to make your own lobster stock before, you may be wondering what all the hubbub is about. Make lobster stock with leftover shells and bodies of either Maine or spiny lobsters.
Lobster stock is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Lobster stock is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lobster stock using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lobster stock:
- Take lobster shells
- Prepare lobster body parts
- Take water
- Take garlic salt
- Prepare lemon juice
- Take sliced carrots
- Get sliced celery
- Make ready sliced onion
- Make ready sliced garlic
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Steps to make Lobster stock:
- Rinse lobster shells and body parts with cold water to clean.
- Add lobster parts to stock pot. Add water to cover.
- Add lemon juice and garlic salt.
- Bring pot to a boil. Reduce heat and simmer for 30 minutes.
- Use tongs to remove and discard lobster shells and body pieces.
- Add vegetables and simmer another 30 minutes.
- Use slotted spoon to remove vegetables. Reserve and serve with cooked rice.
- Line a collander with cheescloth and ladel stock to strain through cheescloth into a pot.
- Discard solids. Lobster stock can be refrigerated for 10 days or frozen for 6 months.
- Use in sauces, dips, soups and stews.
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So that is going to wrap it up with this special food lobster stock recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
