Lobster Stock is a must when creating great seafood sauces, you cannot duplicate the flavor with anything from a can.
We make lobster stock by simmering lobster shells with vegetable and aromatic herbs and spices in water… this liquid is called stock.
Stock is used to flavor soups and sauces
Start with “Mirepoix” which is rough cut celery, onions and carrots.
You may use the whole vegetable, or the peelings, and trim from another recipe.
Rough cut the celery, onions and carrots. You don’t even need to cut peel them.
Add some fresh garlic for additional flavor.
For the lobster shells:
Cut the meat out of the tail and use the shells only. Use the tail meat for another recipe.
Heat a stock pot to medium, saute the vegetables in butter until they soften a little.
Add the lobster shells and cook until they turn red.
Deglaze the pan with some white wine or cooking sherry
Cover the shells and vegetables with cold water, turn down the heat to simmer, slowly
Add fresh thyme and oregano along with black peppercorns to the pot.
or you may use dried herbs instead, and make what is called a bouquet garni,
To make a bouquet garni:
Take a coffee filter and add some dried thyme, oregano and peppercorns.
Tie it with a string around the filter to make a pouch…
Submerge the pouch in the liquid.
Tie the other end of the string to the handle of the pot, it can be removed later, kinda like a tea bag
Let the stock simmer for about an hour or so
Don’t let it boil dry… add more liquid as it cooks off.
Strain the stock into a clean sauce pan and discard the shells and vegetables
Place the stock back on the stove and bring it to a boil,
allow the stock to cook until the liquid reduces to half it’s volume.
This stock can be used in seafood dishes, soups and sauces
I know this seems like a lot of work, but you can’t duplicate the flavor with anything from a can.