|Mom & Grammie; 1970s|
As the title suggests, this post isn't really about chickens, but when your mother shows up at your door to gift you with lobster you don't just tear off the claws and tail and throw the rest in the trash. No, when you keep a copy of a photo (above) on your fridge as a constant reminder of the two women who first taught you how to cook, and taught you with the most love, you honor the way they taught you to respect your ingredients and to manage your kitchen finances. And how do you honor them? By squeezing every last little bit you can out of those lobsters! And so, in honor of my first culinary instructor, and in honor of her first culinary instructor, here is a recipe for lobster stock so that you too may make the most out of your next lobster meal at home:
Lobster Stock - makes about 2 quarts
shells from 2-4 lobsters
1T tomato paste
2T Marsala wine
1 medium onion, diced
1 celery stalk, diced
1 carrot, diced
1 small bunch parsley, rinsed well
1 bay leaf
6 peppercorns, whole
1 lemon wedge
Melt the butter in a stockpot and add the shells. Saute for a couple of minutes and add the onion, carrot, and celery. Sweat the vegetables until just beginning to turn translucent and add the tomato paste. Deglaze the pan with the marsala. Add the parsley, lemon juice and spent wedge, bay leaf and peppercorns and cover with water. Bring to a simmer (try not to let it boil) and cook, covered, about one hour.
Strain through a colander into storage containers and discard solids. This stock is the perfect base for a whole host of lobster and fish recipes. Store in pint containers and freeze until needed (up to two months).
Stay tuned for my lobster bisque and seared scallops with lobster sauce!