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Wednesday, May 12, 2010

Lobster Stock

Based on Gourmet, June 2000.

If you have lots of lobster shells and bodies, it's a pity to waste them. Make stock! (And, if you have the freezer space, you can just save them up over time as well.) As with any stock making, quantities aren't critical but this is roughly what I used.

Bodies and other leftover parts of 8-12 lobsters
2 roughly chopped carrots
2 roughly chopped celery ribs
2 chopped onions
6 minced garlic cloves
2 bay leaves
3 thyme sprigs
Water to mostly cover lobster (about 6 to 8 quarts)

Cut the head off the lobster bodies and split open.

Add all the ingredients to a large pot. Bring to a boil and simmer for about 2 hours, stirring occasionally.

Strain through a cheesecloth-lined fine sieve (It may be easier to do a first pass through a coarser sieve). Cool and refrigerate up to 4 days or freeze.

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I'm in the cloud product strategy group at Red Hat. Prior to Red Hat, I wrote hundreds of research notes, was frequently quoted in publications like The New York Times on a wide range of IT topics, and advised clients on product and marketing strategies. Earlier in my career, I was responsible for bringing a wide range of computer systems, from minicomputers to large UNIX servers, to market while at Data General. Among other hobbies, I do a lot of photography and enjoy the outdoors.