Lobster Stock

Lobster Stock:

If you’re lucky enough to get whole lobster, keep the heads and make stock. In California, we get spiny lobster that don’t have big claws and not very much meat in the legs. In addition, we are typically not fans of the green tomalley (liver and pancreas) but don’t waste it. The carapace (head) holds so much flavor that it would be a shame to throw it away. You can also use the tail shells to make this if you’re not cooking the tail meat in the shell.

Tools:

• Stock Pot

• Knife

• Cutting Board

• Slotted Spoon

• Strainer/Colllander

Ingredients:

• 4 California Spiny Lobster Heads and legs (I left them whole but they can be broken apart to get more of the good stuff out. If you want a lighter color stock, discard the green tomalley)

• Bundle of Fresh Herbs (Rosemary, Thyme, Sage, Parsley tied with butcher twine)

• 4 Dried Bay Leaves

• 2 Yellow Onions (quartered)

• 2 Tomatoes (quartered)

• 1 large head of garlic (broken down into cloves)

• 2-3 Leek Stems

• Salt and Pepper

• Crushed Red Chili Flakes

• 4 Tablespoons of Avocado Oil (or any oil of your choice)

• 1/2 cup dry white wine

• 8 cups of water

How To:

1. In a stock pot on medium heat, add oil, garlic, onions and leeks. Stir and cook for 4-5 minutes. Cook until they start to soften but should not brown.

2. Add tomatoes and cook for another 2 minutes.

3. Add wine and cook for 2-3 minutes.

4. Add lobster, herbs, and water and bring to a boil.

5. Cook covered for 1 1/2 - 2 hours. Make sure that the stock does not boil over as it cooks.

6. When a deep rich flavor has been achieved, turn off stock.

7. Stock can be used warm or cooled down and stored. It is also great to keep on hand in the freezer.

Tip:

If you are freezing your stock, try using a vacuum sealer on manual mode to keep it air tight so it lasts longer. Freeze it in 1-2 cup portions to reduce waste.

Uses:

Risotto, soups, and pasta sauces.