Lobster stock

1. 1

   Rinse lobster shells and body parts with cold water to clean.

2. 2

   Add lobster parts to stock pot.

3. 3

   Add water to cover.

4. 4

   Add lemon juice and garlic salt.

5. 5

   Bring pot to a boil.

6. 6

   Reduce heat and simmer for 30 minutes.

7. 7

   Use tongs to remove and discard lobster shells and body pieces.

8. 8

   Add vegetables and simmer another 30 minutes.

9. 9

   Use slotted spoon to remove vegetables.

10. 10

    Reserve and serve with cooked rice.

11. 11

    Line a collander with cheescloth and ladel stock to strain through cheescloth into a pot.

12. 12

    Discard solids.

13. 13

    Lobster stock can be refrigerated for 10 days or frozen for 6 months.

14. 14

    Use in sauces, dips, soups and stews.

* Per serving · 4 servings · Values may vary.

No additional tips available.