How i make DEEP, Flavorful Lobster Stock - Recipe
Вставка
- Опубліковано 9 лют 2025
- Don't waste those Lobster shells! They are packed with big flavor and, with a little help from your freezer, you can savor the taste of summer just a little bit longer! A fantastic base for hundreds of dishes. *This is not a tutorial, rather a "how i" video. Thanks
Hey a few culinary tricks here, I would season the stock with salt in order to preserve it and enhance the flavours. Also, if you’re storing in a mason jar put them in a pot of boiling water until it removes the oxygen (the cap clicks down) and they will store for much longer. Otherwise, tried your stock & made a butter poached lobster risotto with squash & a brown butter sage sauce & it was perfect.
Cheers from Canada
On second thought, if the lobster was cooked in heavily salted water, maybe that’s why you omitted the salt. But I also added lemongrass and it tasted great in the stock as well
Awesome! Thanks Aidan. I will absolutely try that with the mason jars! Beauty tip buddy. Thanks for trying the recipe too! I think it's a winner. All the best.
@@aidanpatten8482 You are correct sir. I actually cook mine in seawater, so putting extra sodium isn't usually needed.
If you are going to salt the stock, always salt toward the end of cooking. If you salt at the beginning, the stock will reduce, but not the salt. Leaving you with a overly salted mess
Makes me think of all the delicious chowders and soups I've missed out on because I throw all that goodness away. Thank you for the video!
Thanks for watching Mark ! Next time you have a boil up, try it out. Makes the perfect base for a lobster bisque.
Great to see you man ! Holy crap my mouth is watering big time ! Fantastic ! That’s gotta be sooooo good ! Thanks for sharing my friend ! Hope your summer is going well ! Cheers !
Cheers to you as well buddy! Looks like you've had a great summer so far!! If you ever get a chance to try the recipe, let me know what you think. Those corn cobs really do something nice with the flavor. PEACE
My brother is a commercial lobster diver
I've yet to explore his recipes as a chef we hardly ever touch these shellfish but thanks to my bro I can and it's all on tap
Tried your recipe and my family loved it !! I put in a little more water to make it less “heavy”. Thank you for sharing !
That's fantastic Marilou! I'm so happy you guys enjoyed it.
Looks great! When making lobster bisque, how much of this stock would you suggest using? Gonna make this stock today, thanks for the recipe!👍
Bon apetit.... Magnifico... You're trilingual! 😂
Dude, i'm so many linguals it's not even funny HAHA
I love cooking rice in stock.
Me too. It's one of life's simple pleasures.
Yes it's beautiful taken and rested add it's point .
I like the stock, I'd change the wine to a sherry, and adding a little paprika goes great with lobster, all around good stuff, dont stop cooking
Paprika sounds lovely! Do you use a smoked or straight paprika? Thanks for watching!
I go straight, but that’s the fun of cooking , experiment and find what you like
We use all shell fish heads shells to make stock and we freeze them in cubes too
I LOVE that idea! Very cool
Have ever roasted the shells prior to building your beautiful stock
Can't say i have. Is that what you like to do?? What sort of flavors does it build?
I use a little tomato paste in my stock and I smash those shells in my stock pot
You are missing a pound of shrimp shells haha
Wow! Thank you for this!!
There are a few videos on this recipe but yours is really easy to follow. I especially love the reuse of the corn cobs. This is unique and not in any other recipe I’ve seen so far.
Regardless, after watching a dozen videos on recipes for it, I chose yours. Honestly glad I did. I’ve made many chicken, beef and vegetable stock. Never a lobster stock. I am going to use this to make a lobster bisque.
A couple differences with mine…. I didn’t have half eaten corn. I bought fresh and just cooked this an extra 1.5 hours to really soften up the corn. It seemed a little to firm to complete at the 3 hrs.
And I added a couple things…. Don’t hate me to say…. I added a small dash of Old Bay, 1 tsp of Cayenne and 1 tsp of paprika.
Sorry…. Don’t hate me.
Regardless, this tastes amazing and I cannot wait to use it!
It seriously is good enough to drink straight, like you did in video!
Thank you four posting this recipe!
Did you install a plate on that light switch yet?
Yuppers.
Why would you half eat the corn?
I just use the leftover corn cobs from the lobster boil the night before.
Please don’t be offended by my question. But you purposely eat the corn and put it in the stock and serve it to people? Good looking stock. I’ll just cut the kernels off the Cobb.
Making stock is taking a used, dead carcass and simmering it for hours. I'm not worried about a little corn cob that touched my mouth HaHaHa!