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Lobster Stock (and a Giveaway)
by
Russ Crandall
Calificación: 4.0
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,%20then%20immediately%20place%20in%20an%20ice%20water%20bath%20to%20stop%20the%20cooking%20process.%20After%2010%20minutes,%20remove%20the%20lobsters%20from%20the%20ice%20water%20bath,%20then%20remove%20the%20claws%20(all%20the%20way%20to%20the%20shoulder)%20and%20tail%20meat;%20place%20in%20an%20airtight%20container%20in%20the%20fridge%20and%20use%20within%2024%20hours.%3C/p%3E%3Cp%3E2.%20Prep%20your%20lobster%20bodies%20by%20removing%20the%20gills%20and%20tomalley%20(the%20yellow%20mustard-looking%20stuff).%20Tomalley%20is%20delicious,%20though%20possibly%20toxic%20if%20taken%20from%20a%20lobster%20that%20was%20harvested%20in%20contaminated%20waters.%20Tomalley%20can%20be%20used%20in%20many%20ways%20(some%20people%20add%20it%20to%20melted%20butter%20for%20dipping),%20but%20will%20create%20a%20grayish%20and%20smelly%20stock.%3C/p%3E%3Cp%3E3.%20In%20a%20large%20stockpot,%20melt%20the%20butter%20over%20medium%20heat%20then%20add%20everything%20but%20the%20wine%20and%20water.%20Saut%C3%A9,%20crushing%20the%20lobster%20shells%20with%20a%20wooden%20spoon,%20until%20aromatic,%20about%208%20minutes.%20Pour%20in%20the%20wine%20and%20enough%20water%20to%20cover%20everything%20by%20at%20least%201/2%E2%80%B3,%20about%203%20quarts.%3C/p%3E%3Cp%3E4.%20Bring%20to%20a%20boil%20then%20reduce%20heat%20to%20med/low%20and%20simmer%20for%2045%20minutes.%20Be%20careful%20not%20to%20overcook%20the%20broth,%20which%20can%20ruin%20the%20smell%20and%20taste.%3C/p%3E%3Cp%3E5.%20Strain%20through%20a%20colander%20lined%20with%203%20layers%20of%20cheesecloth,%20then%20cool.%20It%20will%20last%20a%20week%20in%20the%20fridge%20and%20up%20to%20six%20months%20in%20the%20freezer.%3C/p%3E%3Cp%3E*%20Make%20a%20shellfish%20stock%20using%20the%20same%20method%20but%20with%20shrimp,%20crab,%20or%20crawfish%20shells%20(or%20a%20combination).%3C/p%3E%3Cp%3E*%20Uses%20for%20lobster%20stock:%20soups%20(bisques%20especially)%20and%20braises%20are%20especially%20rich%20and%20delicious,%20and%20nothing%20beats%20making%20a%20risotto%20or%20paella%20using%20lobster%20stock.%3C/p%3E){kind=link}