Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022