Lobster Stock
Prep: 15min
|
Servings: 1
|
Cook: 30min
Prepare a fresh lobster stock using carefully cleaned lobster shells and aromatic vegetables, then simmer for a rich base suitable for soups and sauces.
Ingredients
- 3 lobster shells
- 1 onion
- 1 stalk leek
- 2 stalks celery
- 1 Carrot
- 20 g butter
- 1 tbsp Tomato Paste
- 3 sprigs thyme
- 1 sprig parsley
- 40 ml cognac
- 150 ml dry white wine
- 2 fresh bay leaves
- 1 tsp peppercorns
- 1 tsp fennel seeds
Instructions
-
1.
Crush the cleaned lobster shells. Wash, peel, and roughly chop the onion, leek, celery, and carrot.
-
2.
Heat butter in a pot and brown the shells while stirring to develop color. Briefly sauté the prepared vegetables. Add tomato paste, thyme, and parsley, then deglaze with cognac. Pour in white wine and cover shells with about 1 l water. Add bay leaves, peppercorns, and fennel seeds, bring to a boil, skim off foam, and simmer gently for about 30 minutes.
-
3.
Strain the stock through a cloth-lined sieve to remove solids. The resulting lobster stock is a robust base for soups and sauces.
