Home  |  Market  |  Recipes  |  Specialties

Lobster Stock

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Ingredients

  • 1 carrot, diced
  • 1 head of celery, diced
  • 1 onion, diced
  • 3 garlic cloves, smashed
  • 2 shallots, sliced thinly
  • 8 lobster heads, cleaned and roasted
  • 1/3 lb. shrimp shells
  • 2/3 c. tomato paste
  • 2/3 c. white wine
  • Water
  •  1 stalk celery, diced
  • 1 onion, grilled and diced
  • 3 garlic cloves, smashed
  • 2 shallots, sliced thinly
  • 6 ounces ginger
  • 1 bunch scallions, thinly sliced
  • 8 lobster heads, cleaned and roasted
  • 1/3 lb. shrimp shells
  • 3 grams cloves, toasted
  • 3 black cardamom, toasted
  • 2 star anise, toasted
  • ½ chinese cinnamon sticks, toasted

Directions

Sweat onions, carrots, celery, garlic and shallots in oil; cook while stirring frequently until onions begin to brown. Add tomato paste and cook for 5 more minutes. Deglaze mixture with white wine. Add roasted lobster bodies and 1 lb. of shrimp shells to mixture. Cover with water until water just covers top of all shells.

Bring liquid to simmer and skim liquid surface every 5 minutes. Leave stock on heat for 45 minutes on simmer, careful not to boil.

Strain stock; reserve liquid and all ingredients.

In a new pot, add all remaining ingredients and cover with original lobster stock.

Add additional water if necessary to make sure lobster shells are covered. Let liquid simmer, careful not to boil for 45 minutes.

Strain liquid again, pack in sealable container and freeze.