How to Make Lobster Stock
When you buy whole lobsters, you’re getting more than just the tail and claw meat. Within the body and legs can be found a lot of good flavor, as long as you know how to extract it.
Here’s the technique for taking the cleaned lobster bodies (minus their claws, tails, and innards) and turning them into lobster stock for use in sauces, soups, and other dishes.
- 4 Lobster Body Shells (cleaned of innards) & Legs
- 1/3 cup Cognac
- 5 Carrots, peeled & roughly chopped
- 1/2 head of Celery, leaves removed, ribs roughly chopped
- 2 Onions, peeled & roughly chopped
- 1/2 bunch Fresh Thyme
- 1/2 bunch Fresh Fennel