Lobster Base
Elevate your seafood dishes with this richly flavorful Lobster Base, a homemade culinary treasure perfect for soups, sauces, and bisques. This recipe transforms leftover lobster shells, aromatic vegetables, and fragrant herbs into a deeply savory foundation that brings a luxurious depth to any dish. Sautéed in a blend of butter and olive oil, the shells release their briny essence, which is then combined with a medley of onions, carrots, celery, and garlic for added complexity. The addition of tomato paste, dry white wine, and a slow simmer ensures every drop is infused with robust flavor. Easy to make and store, this lobster stock is a must-have for seafood enthusiasts seeking to enhance their cooking repertoire. Keywords: lobster stock, lobster base recipe, seafood broth, homemade stock, lobster shell recipe.
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Recipe Information
Ingredients
- 2 cups lobster shells (from 2 lobsters)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 stalks celery stalks, roughly chopped
- 3 cloves garlic cloves, smashed
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 6 cups water
- 2 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon salt
- 1 teaspoon black peppercorns
Instructions
1. Heat a large stockpot over medium heat and add the butter and olive oil.
2. Once the butter is melted, add the lobster shells and sauté for 5-7 minutes until they turn bright red and aromatic.
3. Add the chopped onion, carrots, celery, and garlic to the pot. Cook for another 5 minutes until the vegetables begin to soften.
4. Stir in the tomato paste and cook for 2 minutes, coating the shells and vegetables.
5. Deglaze the pot by adding the dry white wine. Scrape any browned bits from the bottom of the pot and let the wine reduce by half, about 3-4 minutes.
6. Add the water, thyme sprigs, bay leaf, salt, and black peppercorns to the pot. Bring the mixture to a boil.
7. Reduce the heat to low and let the mixture simmer uncovered for 60 minutes, occasionally skimming off any foam or impurities that rise to the surface.
8. After simmering, strain the lobster base through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
9. Allow the lobster base to cool before storing. Use immediately or transfer to airtight containers and refrigerate for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
