| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Cook: | 2 hr |
| Yield: | 6 3/4 cups |
Ingredients
- 4 (1 1/2 pound) lobsters or 4 pounds crayfish
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup olive oil
- 2 medium onions, finely chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, peeled and chopped
- 1 1/2 teaspoons salt
- 2 cups dry white wine
- 1 cup Madeira
- 5 cups fish stock, clam juice, or water
- 3 cups tomato juice
- 1 head garlic, with skins, cut in half horizontally
- 1/2 bunch fresh parsley, with stems
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 1/2 teaspoons dried tarragon
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
Instructions
- 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 medium-high 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 indefinitely.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 282 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 232 mg |
| Sodium | 963 mg |
Reviews
Use a grinder from a 2nd hand store to pulverize shells.
Anything newer will be dulled in the process.
Anything newer will be dulled in the process.
This stock recipe is awesome!!!I have made it on several occasions. I use a mixture of lobster shells and shrimp shells. I generally use clam juice, Clamato juice and water for the water and Tomato juice portion. I general use it to make lobster or shrimp bisque but it is good in nearly all seafood sauces.
The stock was fantastic. Kind of a more complex version of Julia Child’s lobster stock recipe. I used Fish Stock since I think clam juice would overpower things a bit. Madeira was an interested addition and worked well. I used this to make their lobster bisque recipe (search for it on Food Network which is outstanding.