Lobster stock recipe, yummm...
This Lobster stock recipe is a luxurious broth made by simmering lobster shells with aromatic vegetables, herbs, and spices. Its rich, deep flavor profile combines the sweet, briny essence of lobster with savory notes from mirepoix—onions, carrots, and celery—enhanced by garlic, thyme, bay leaves, and occasionally a splash of white wine. This results in a broth that captures the ocean’s essence with a subtle sweetness and complex umami undertones.
Lobster stock is a versatile ingredient in the culinary world, often used as a base for bisques, chowders, and seafood stews, adding a rich depth of flavor that elevates these dishes. It’s also perfect for enriching risottos, infusing the rice with a luscious seafood essence. In pasta dishes, lobster stock can be reduced and transformed into a sauce, providing an intense, luxurious flavor that complements seafood and shellfish beautifully. Additionally, it enhances sauces, giving them a complex, layered taste that elevates the overall dish.
Delicious lobster stock recipe...
The taste of lobster stock is both delicate and robust, making it an ideal foundation for creating sophisticated and memorable meals that highlight the natural flavors of the sea.
Recipe Ingredients...
Ingredients you will need to make this delicious lobster stock recipe:
- Lobster shells, rich in natural flavors and briny sweetness, are the cornerstone of lobster stock, releasing their essence when simmered to create a deeply flavorful and aromatic broth that captures the true taste of the ocean.
- Mirepoix, a harmonious blend of onions, carrots, and celery, is essential in lobster stock, providing a savory and aromatic base that enhances the broth’s depth and complements the natural sweetness of the lobster shells.
- Leek tops, possessing a mild onion-like flavor and hint of sweetness, are used in lobster stock to add a nuanced, aromatic depth that enriches the savory and layered character of the broth.
- Fennel stalks, with a subtle anise-like flavor and aromatic qualities, are used in lobster stock to impart a delicate, herbal note that enhances the overall flavor.
- Corn cobs, contribute a mild sweetness and creaminess, rounding out the flavor of the broth.
- Parsley stems, are added for their fresh, herbaceous flavor, which imparts a bright, clean note that balances the richness of the broth and enhances its aromatic profile.
- Fresh garlic, characterized by its pungent, slightly spicy flavor, plays a crucial role in lobster stock by adding depth and warmth, enhancing the broth’s savory notes.
- Tomato paste, rich in concentrated umami and slight tanginess, is used in lobster stock to deepen the flavor, adding a subtle sweetness and enhancing the broth’s overall taste and color.
- Bay leaf, providing a subtle, earthy flavor and a hint of bitterness, is added to lobster stock to impart a delicate aromatic depth, enriching the broth’s overall profile.
- White peppercorns, known for mild heat and a slightly earthy, floral flavor profile, are used in lobster stock to add a subtle spiciness and enhance the broth’s overall depth.
- Dry white wine, offering crisp acidity and subtle fruity notes, is used in lobster stock to deglaze the pan and brighten the broth, adding a layer of depth. Choose a local, budget-friendly Sauvignon Blanc, which provides the perfect balance of acidity and flavor.
- Fresh cold water, plays a crucial role by extracting and melding the flavors of the ingredients, creating a harmonious and richly flavored broth through the simmering process.
- Extra Virgin olive oil
Recipe Tools...
- Stove top pressure cooker, small
- Chef knife
- Cutting board
- Chinois, fine mesh strainer
- Pyrex liquid measuring cup
- Wooden spoon, flat
Recipe Process
How to make this delicious Lobster Stock Recipe:
- Place small stove top pressure cooker on burner, setting 4 and bring to temperature.
- Add olive oil, then tomato paste and sauté for 30 seconds.
- Add onions and garlic and sauté for 1 minute.
- Add celery and carrots, continue to sauté. Fully develop color, stirring frequently and scraping the bottom to prevent the sugars from burning, about 8 minutes.
- Deglaze pan with white wine, and simmer to reduce liquid by half.
- Add remaining ingredients and seal pressure cooker.
- Increase temperature to burner setting 8 and bring to a boil, about 8 minutes.
- Reduce temperature to burner setting 2 and cook for 1 hour.
- Remove from heat, and release pressure valve before opening.
- When the steam pressure has released, open the pressure cooker and carefully strain the lobster stock into a glass jar or other storage container. Refrigerate until use.
Lobster Stock Recipe
Equipment
- 1 Stove top pressure cooker small
- 1 Chef knife
- 1 Cutting board
- 1 Chinois
- 1 Pyrex liquid measuring cup
- 1 Wooden spoon flat
Ingredients
- 2 each Lobster shells small (or 1 large)
- 1 stalk Celery trimmed, peeled and small diced.
- 1 each Yellow or white onion small. Trimmed, peeled and small diced.
- 1 each Carrot trimmed, peeled and small diced.
- 3 each Leek tops
- 2 each Fennel stocks
- ½ each Corn cob
- 3 each Parsley stems
- 2 each Garlic cloves
- 2 tbsp Tomato paste
- 1 each Bay leaf small
- 5 each White peppercorns
- ⅛ cup Dry white wine Sauvignon Blanc or similar
- 1 tbsp Extra Virgin olive oil
- 1 quart Fresh cold water
Instructions
- Place small stove top pressure cooker on burner, setting 4 and bring to temperature.
- Add olive oil, then tomato paste and sauté for 30 seconds.
- Add onions and garlic and saute for 1 minute.
- Add celery and carrots, continue to sauté. Fully develop color, stirring frequently and scraping the bottom to prevent the sugars from burning, about 8 minutes.
- Deglaze pan with white wine, and simmer to reduce liquid by half.
- Add remaining ingredients and seal pressure cooker.
- Increase temperature to burner setting 8 and bring to a boil, about 8 minutes.
- Reduce temperature to burner setting 2 and cook for 1 hour.
- Remove from heat, and release pressure valve before opening.
- When the steam pressure has released, open the pressure cooker and carefully strain the lobster stock into a glass jar or other storage container. Refrigerate until use.
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