Lobster Stock is a necessary ingredient in such dishes as Lobster Bisque, Seafood Stew and Lobster Risotto. Because it is often easier to buy the “picked” lobster meat for these dishes, when I do have the opportunity to make the stock, I typically make a batch and freeze it. It freezes well and keeps for 2-3 months.
Step 1:
Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. I spared you the picture of me dropping the live sea-bugs in the boiling vat of water, but this is him trying to crawl out [grin].
Step 2:
Immediately transfer to a bowl of ice water to shock and stop the cooking process. Drain lobster.
Step 3:
Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces and reserve (or freeze, if you’re not planning on using immediately)
Step 4:
Preheat oven to 425F. Break shells into large pieces and place on baking sheet; bake 15 minutes. Note: if you are adverse to the smell of seafood, open windows as the lobster smell can be very intense.
Step 5:
Blend shells with 1 1/2 cups chicken broth per lobster in blender until finely chopped (so in this instance, 3 cups of stock was used for 2 lobsters worth of shells). This is very noisy.
Step 6:
Strain through fine sieve lined with a number of layers of cheese cloth. Save lobster broth; discard shells.
