Lobster stock

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