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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lobster Stock

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lobster Stock Empty Lobster Stock

    Post by Lobo Sat 16 Jan 2016, 8:55 pm

    Lobster Stock Img61l
    Lobster Stock
    Lobster Stock Translucent
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    Prep Time: 25 minutes
    Cook Time: 80 minutes
    Servings: 8
    After cooking fresh lobster, reserve the shells to use in preparing this flavorful stock. It greatly enhances the taste of our lobster risotto.






    • 33

    Ingredients:


    • Shells from 2 cooked lobsters
    • 1 Tbs. olive oil
    • Tops from 2 leeks, roughly chopped
    • 1/2 fennel bulb plus trimmings, roughly chopped
    • 1 tomato, diced
    • 1/2 cup dry white wine
    • 8 cups cold water
    • 1 bouquet garni (thyme, parsley and bay leaf,
        tied with kitchen string)

    Related Recipes


    Directions:

    Preheat an oven to 400°F.

    Using your hands or a large spoon, remove the gills and inner organs from the lobster abdomen shells and discard. Place all the shells on a baking sheet and roast until they are dry and crisp but not browned, about 20 minutes.

    Meanwhile, in a large stockpot over medium heat, warm the olive oil. Add the leeks and fennel and cook until just soft but not browned, about 5 minutes. Add the tomato and cook for 2 minutes. Add the wine and stir to scrape up the browned bits from the pan bottom. Add the roasted lobster shells, the water and bouquet garni, cover the pot and bring to a boil. Reduce the heat so the stock is just simmering and simmer, covered, for 1 hour, watching carefully so the stock does not boil over.

    Strain the stock into a large bowl. If not using the stock immediately, let it cool to room temperature, then cover with plastic wrap and refrigerate up to overnight. Makes 8 cups.
    Williams-Sonoma Kitchen.
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