- 5 LOBSTER CARCASSES
- 100GM TOMATO PUREE
- METHOD
- ROAST THE CARCASSES AT 180C FOR 15 MINUTES, ADD THE PUREE TO THE TRAY AND COOK FOR 5 MORE MINUTES.
- BREAK THE BONES UP TO SMALLER PIECES
- RECIPE 2
- 1/2 HEAD CELERY
- 2 CARROTS, PEELED AND CHOPPED
- 1 HEAD FENNEL
- 1 BUNCH THYME
- 1/8 BUNCH TARRAGON
- 2 LEEKS, WHITE ONLY
- 2 CLOVE GARLIC
- 1 BOTTLE WHITE WINE
- 1 BOTTLE NOILLY PRAT
- 1/4 BOTTLE BRANDY
- 100ML OLIVE OIL
- 5 LITRES FISH STOCK
Lobster stock, for bisque
Alexander Wood
23rd February 2011
Lobster stock, for bisque
The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following lobster stock recipe.
Ingredients
Method
HEAT A PAN UP, ADD THE OIL. ROAST THE VEG OFF FOR 5-7 MINUTES WITH SOME COLOUR. ADD THE ROASTED BONES. FINISH COOKING THE PUREE OUT.
ADD THE HERBS AND COOK 1 MORE MINUTE
ADD THE BRANDY AND LIGHT THE ALCOHOL, WHEN THE FLAMES HAVE GONE ADD THE WINE AND NOILLY, COOK FOR A FURTHER 5 MINUTES FOR THE ALCOHOL TO DISSAPATE.
COVER THE SOLIDS WITH FISH STOCK, UP TO 5 LITRES. BOIL FOR 20 MINUTES, CRUSH THE BONES WITH A STICK BLENDER AND COOK OUT A FURTHER 10 MINUTES.
PASS THROUGH A FINE CHINOIS, REDUCE BY UP TO 75% UNTIL A DEEP SHELLFISH FLAVOUR IS ACHIVED.
STORE IN 500GM BAGS IN THE FREEZER (10 PORTIONS)
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