LOBSTER STOCK

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Lobster Stock image

Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes enough for 2 servings

Number Of Ingredients 5

Shells and bodies from 2 (1 1/2-pound) lobsters, split
1 medium carrot
1 rib celery
2 cloves garlic, smashed
3 cups homemade or store-bought low-sodium vegetable stock

Steps:

  • Place lobster shells and bodies in a large saucepan along with carrot, celery, and garlic. Add stock and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes; strain, discarding solids.

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