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

Ingredients

• 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.



Almost reduced - it might take as long as 6 hours

3. Reduce heat to a simmer and cook until the liquid is reduced to about a quart.



Strain Carefully

4. Pull out the big chunks of lobster shell and head, then strain remainder through a double layer of cheesecloth.
5. Set the lobster stock aside, covered, for the Lobster Pie Recipe, next.

Notes:

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.