Making Lobster Stock

As mentioned in yesterday’s post Lobster Macaroni & Cheese, the key to this particular recipe is the lobster stock. There is actually a minimal amount of cheese and it’s very much like thick bisque. The depth of flavor and the savory aspect of this meal come from the well produced lobster stock. 

If you have lobster shells, shame on you if you don’t make the stock. You spent too much money on the lobster to not get the added bonus of the stock. Even if your dish doesn’t need lobster stock, whip up a batch and freeze it for use down the road. Risotto prepared with lobster stock is absolutely fantastic. As I only used the shells of one lobster for the mac, I saved the other shells and prepared more stock the next day. 

Garlic, bay leaf, celery, onion, carrots (the mirepoix), tomato paste, olive oil, brandy, and the shells of one lobster (you can definitely use more lobster shells if you have them). 

Cook the lobster in just a bit of oil for a few minutes to release the flavors. Don’t burn the shells. 

Add all the veggies, give the pan a good shake. I use a ragoût pan which works perfectly for this purpose. 

Add the brandy once the veggies are a bit softer.

Add three cups of water and now the lobster is taking a nice little soak. Bring it to a boil, reduce heat to low, cover & simmer for 20-30 minutes. 

Now we have a brief interlude for lunch. Fresh bread and arugula from YDFM, some leftover fontina from the mac, country ham, and creole mustard. 

A few minutes on the panini press, served with a side of leftover lobster mac. Not too shabby of a lunch.

Back to the stock. Now we have more depth of color, and a fantastic smell resonating throughout the house. 

Drain the stock through some cheese cloth if you have it. 

A regular colander will do, but the cheese cloth has the added benefit that it becomes very easy to squeeze out the extra flavorful stock from the vegetables. 

Use the stock immediately, or freeze for up to 2 months. It’s not quite enough stock for 1 cup of risotto, but you can dilute it with water and there will still be plenty of fantastic seafood/lobster flavor to go around.