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Lobster Stock recipe


Sweet, elegant, rosy, and full of the ocean, homemade lobster stock grabs my attention like little else.  Having a few quarts of this on hand in my freezer has allowed me, on more than one occasion, to pull a seafood risotto out of thin air for unexpected dinner guests.  I'll repeat that--pull seafood risotto out of thin air.

Like last week's tutorial on making chicken stock, I think it is incredibly important to make a point to use every part of an animal and take nothing for granted.  Particularly with pricy lobsters, not wasting any of their precious flavor or nutrients seems paramount.  The shells and body have loads of luscious lobster essence, and tossing that out feels criminal.

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Chicken Stock 101





Of all of the amazing things I learned in culinary school, by far the most valuable was how to make great stock.  I clearly remember the lightbulb moment when it was demonstrated to us.  I clearly remember rushing home that weekend with a bag of carrots, celery, and onions, dying to practice it on my own, and proudly showing my husband my new skill.

At this point it is totally ingrained in our weekly life.  We whip up a pot of stock almost without thinking, whenever we have extra bones or the reserve in the freezer is getting low.  Daily we use lovely homemade stock in all areas of cooking, sometimes where you would just add water, adding a huge boost of flavor and protein.  It is such a joy to have it always on hand, know exactly what is in it, and have such a superior ingredient.  I can't even smell store-bought broth in a can anymore.  There. Is. No. Comparison.


I also really value that we are using every bit of the animal, right down to its bones, neck and feet.  There is incredible flavor and protein in there.  But also if that animal is going to die for me to eat it, and I am certainly not going to take that for granted and be wasteful.


Do yourself a giant favor and have a few quarts of this on deck in your freezer.  Use it to cook rice and grains, reduce it for sauces, throw in shredded vegetables and thin noodles for a quick soup, and hundreds of other applications.  I also love sipping a mugful for a mid-afternoon snack.





BASIC CHICKEN STOCK


The recipe amounts here are for the bones of one chicken, but feel free to double or triple.
As a rule you want the carrots, onions, and celery to equal approximately 20% the weight of the bones.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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