Lobster Stock
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Lobster Stock
  Lobster    Stock  
Last updated 6/12/2012 12:58:47 AM. Recipe ID 21610. Report a problem with this recipe.
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      Title: Lobster stock
 Categories: Toohot
      Yield: 4 Servings
      4    (1 1/2 pound) lobsters or 4
        lb Crayfish
      8 tb (1 stick) unsalted butter
    1/4 c  Olive oil
      2 md Onions, finely chopped
      2    Carrots, peeled and chopped
      2    Stalks celery, peeled and
  1 1/2 ts Salt
      2 c  Dry white wine
      1 c  Madeira
      5 c  Fish stock, clam juice, or
      3 c  Tomato juice
      1    Head garlic, with skins, cut
           In half horizontally
    1/2 bn Fresh parsley, with stems
      1 tb Black peppercorns
      2    Bay leaves
  1 1/2 ts Dried tarragon
      1 ts Dried thyme
    1/2 ts Cayenne
  Bring a large stockpot of water to a rolling boil, add lobsters, and
  cook at a fast boil until done, about 10 minutes. Transfer to a bowl
  of iced water to cool, then remove and reserve tail and claw meat for
  another use. Do this messy job over a bowl to reserve drippings.
  Crush shells, which will be the base for the stock, using a mallet or
  hammer, then grind as fine as possible with reserved drippings in a
  food processor.
  Melt butter and oil in a large stockpot over mediumhigh heat. Cook
  onions, carrots, celery, and salt until golden, about 10 minutes.
  Stir in crushed shells, white wine, and Madeira. Turn heat to high
  and cook until liquid is reduced by half.
  Add clam juice and tomato juice. Bring to a boil and carefully skim
  and discard foam that rises to surface. Add remaining ingredients and
  cook at a simmer, uncovered, 1 hour 15 minutes.
  Strain through a fine sieve and refrigerate up to 2 days or freeze
  Yield: 6 3/4 cups

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Recipe ID 21610 (Apr 03, 2005)

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