Return to Content

Jasper White's Lobster Stock

Jasper White’s Lobster Stock
0 votes, 0.00 avg. rating (0% score)
by in Jan 2001
Submit a Recipe Image

Yield: about 5 cups

Ingredients:

  • 3 lobster carcasses and shells
  • 2 quarts water
  • 1 cup dry white wine (such as Pinot Grigio)
  • 1/2 cup chopped tomatoes (fresh or canned) with juices
  • 2 medium-size onions, sliced
  • 2 celery ribs, sliced
  • 2 small carrots, sliced
  • 4 garlic cloves, crushed
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon fennel seeds
  • Kosher or sea salt

Instructions:

Split carcasses’ heads; remove head sacs and discard. Place carcasses and shells in a large (6- to 8-quart) pot and add 2 quarts water. Heat to boiling; skim scum from surface. Reduce heat to a gentle boil.
Add wine, tomatoes, onions, celery, carrots, garlic, thyme, bay leaves, peppercorns, and fennel seeds. Cook until liquid is reduced by half. Add water if liquid cooks to below lobster shells.
Season to taste with salt; simmer 15 minutes more. Strain stock. If not using immediately, chill quickly. Cover and refrigerate stock up to 2 days, or freeze for later use.
Updated Thursday, October 21st, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2