2000s Recipes + Menus

Lobster Stock

Makes about6 cups
June 2000
Having lobster stock around is like money in the bank. You can use the stock for soups, chowders or sauces.
  • 2 lobster carcasses
  • 1 chopped carrot
  • 1 chopped celery rib
  • 1 chopped onion
  • 5 minced garlic cloves
  • 1 bay leaf
  • 1 thyme sprig
  • 2 tablespoons olive oil
  • 16 cups water

To make lobster stock:

  • Split the lobster carcasses down the middle and remove the grain sac.
  • Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
  • Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 1 1/2 hours.
  • Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.
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