Pairs well with Lobster Stock
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Lobster Stock
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A flavorful and robust stock made from lobster bodies, perfect for soups and sauces with a seafood base.
02:15:00 total
Serves 8
medium
Soup
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Ingredients
- lobster bodies - 2 kg
- carrots - 500 g (sliced 3mm thickness)
- onions - 325 g (in half)
- button mushrooms - 150 g (sliced 3mm thickness)
- leeks - 90 g (sliced 3mm thickness)
- celery - 50 g (sliced 3mm thickness)
- chopped tomatoes - 1 tin (extrafine)
- garlic - 4 g (sliced 3mm thickness)
- thyme - 5 g
- sunflower oil - 250 g
- cold water - 4 litres
Instructions
- Prepare Ingredients: Gather and prepare all ingredients as listed.
- Roast Lobster Bodies: Roast lobster bodies in a bit of olive oil until golden.
- Add Vegetables and Tomatoes: Add vegetables, garlic, and tomatoes to the pan and cook until softened.
- Combine Ingredients and Cook: Transfer to a large pot, cover with cold water, and simmer for 1.5 to 2 hours, skimming off impurities.
- Strain: Strain the stock through a fine sieve or muslin cloth to remove solids.
