Sunday, September 1, 2013

Lobster Apocalypse Part 2a: Lobster Pie - Lobster Stock

Lobster Apocalypse Part 2a: Lobster Stock

Recipe Adapted From The City Tavern Cookbook

Lobster Apocalypse Part 2b: Lobster Pie - Lobster Cream Sauce
Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Yield: 1 Quart

  • 3 Lobster shells and heads
  • 1 Medium Onion
  • 3 stalks Celery
  • 1 Bay Leaf
  • 1 Large Tomato
  • 1 Tbs Tomato Paste
  • 1 Gallon Water

Cooking Directions
    The Vegetables
  1. Roughly chop the onion and celery and tomato.
  2. Place all ingredients in a large stock pot and bring to a boil.
  3. Almost reduced - it might take as long as 6 hours
  4. Reduce heat to a simmer and cook until the liquid is reduced to about a quart.
  5. Strain Carefully
  6. Pull out the big chunks of lobster shell and head, then strain remainder through a double layer of cheesecloth.
  7. Set the lobster stock aside, covered, for the Lobster Pie Recipe, next.


Like me you probably don't have lobster shells and heads in your freezer ready to make lobster stock at a moment's notice.  The trick is to par cook the lobsters that will go into the Lobster Pie, remove the meat, and use the rest here. To par cook the lobsters, bring a large pot of water to a boil and cook each lobster for just 3 minutes. Refrigerate the meat immediately.

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