I prefer using seafood stock to fish stock in recipes
because I’ve found it to be more delicate. If you have a fishmonger nearby who
sells cooked lobster meat, they’ll either give you the shells or charge you a
very modest amount for them.
Make 2 quarts / Prep time: 10 minutes / Minimum cook time: 4 hours in a medium slow cooker
Procedure:
1.
Pull top shell off lobster body. Scrape off and
discard feathery gills, then break body into small pieces. Places pieces into
the cooker, and repeat with remaining lobster bodies. Add shrimp shells, if
used.
2.
Pour boiling water and wine into the slow
cooker. And add carrots, leeks, celery, peppercorns, parsley, thyme, tarragon,
garlic, and bay leaf. Cook on low for 8 to 10 hours or high for 4 to 5 hours,
or until vegetables are soft.
3.
Stain stock through a sieve into a mixing bowl.
Press down on solids with the back of the spoon to extract of much liquid as
possible. Discard solids.
4.
Chill stock, and then ladle stock into
containers.
Note: the stock can be
refrigerated for up to 4 days or frozen for up to 6 months.
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