Lobster stock

Name: Lobster stock
Total time: 5400 s
Cuisine: American
Ingredients: 1 lobster shells; 1 lobster body parts; 1 water; 1 tsp garlic salt; 1 tbsp lemon juice; 1 cup sliced carrots; 1 cup sliced celery; 1 large sliced onion; 3 clove sliced garlic

THH @cook_2989844

You've separated the sweet lobster meat from the claws and tail. What do you do with the shells and body parts?

THH @cook_2989844

You've separated the sweet lobster meat from the claws and tail. What do you do with the shells and body parts?

Saved

Ingredients

1 hour 30 mins

1lobster shells
1lobster body parts
1water
1 tspgarlic salt
1 tbsplemon juice
1 cupsliced carrots
1 cupsliced celery
1 largesliced onion
3 clovesliced garlic

Saved

Steps

1 hour 30 mins

1

Rinse lobster shells and body parts with cold water to clean.
2

Add lobster parts to stock pot. Add water to cover.
3

Add lemon juice and garlic salt.
4

Bring pot to a boil. Reduce heat and simmer for 30 minutes.
5

Use tongs to remove and discard lobster shells and body pieces.
6

Add vegetables and simmer another 30 minutes.
7

Use slotted spoon to remove vegetables. Reserve and serve with cooked rice.
8

Line a collander with cheescloth and ladel stock to strain through cheescloth into a pot.
9

Discard solids. Lobster stock can be refrigerated for 10 days or frozen for 6 months.
10

Use in sauces, dips, soups and stews.