Something Smells Fishy...
Stock is a great item to have in your freezer. So simple to have when your ready to make soups, sauces stews, to cook rice, just about any and everything. Have you ever grilled lobster tails and the shells looked good enough to eat? This post will show you how to utilize those beautiful and flavorful shells.
I’m a fan of stock in general. I currently have a whole lot of chicken back bones in my freezer awaiting their stock debut. I always make Cornish hen stock whenever I debone Cornish hens, and lobster stock when I grill lots of lobster tails for my jerk or grilled lobster recipe.
Last year I had to make a huge pot of jerk lobster pasta, and the shells were basically seasoned in garlic and parsley, I could not bear to discard them, so I made a pot of stock and used the stock to make a lobster sauce which I put on some foil roasted fish.
The whole ordeal is a little time consuming and I would not fault anyone for throwing the lobster shells in the trash and moving on with life, but it’s a good sauce. And you can kind of set it and forget it, it’s not a recipe that you necessarily have to sit and watch.
Ingredients (printable recipe)
For the stock
Shells and head of lobster (preferably lobster that has been broiled or grilled in the shell)
2 tablespoon butter
1 onion rough chopped
1 celery stalk rough chopped
1 Carrot rough chopped
1 teaspoon Salt
6 cups Water
2 cups white wine
For the sauce
1 cup Stock
Salt (to taste)
½ teaspoon Sugar
1 tablespoon Roux (optional see greedy tips)
¼ teaspoon black pepper
For the stock
- Reserve the shells and head from lobster that has been previously cooked.
- In a pot melt butter and sauté onion, celery, and carrots.
- To that mixture add, salt, water, wine, and lobster shells bring to a boil.
- Once its boiling turn the heat to low and allow it to simmer for 45 minutes.
- After 45 minutes turn off the heat and allow the mixture to completely cool.
- Place in the refrigerator overnight .
- The next morning using a fine sieve, strain the lobster shells and vegetables from the stock and discard
- if your not making the sauce, pour contents in ice-cube trays for easy use and freeze. Or pour in a freezer safe container.
- Place 1 cup of stock in a sauce pan
- Add salt to taste sugar and black pepper
- Reduce uncovered until the sauce becomes thick and rich (takes a while)
- To speed up the process to it gets thicker faster you may add a roux, which is a mixture of cooked fat and flour
- Use the sauce on pasta, steak and fish
- Make a roux according to Google: Begin by heating 2 tablespoons oil or butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.