Monthly Archives
March 2011
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].
