So much lobster let us do Broth

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Last Saturday we saw the price of lobster was more then decent so a lobster dinner was called for…no questions asked. We were 3 and we got 6 lobsters for $50. Score! It was boiled perfectly. Score! It was absolutely yummy and delicious. Score! We had a huge pile of lobster carcasses and it was about to go in the garbage. NO! STOP!

Are you kidding me you are throwing a goldmine down the garbage. Make some lobster broth instead. Oh you will covet the golden brothy nectar after I promise. Use it after for making Lobster Bisque, Fish stews or Linguine with Shrimp in Creamy Lobster Broth. Here is how to make a broth without running to the super market:

Improved Easy Lobster Broth

6 lobster shells, just the shell clean out the body innards
1/3 cup olive oil
3 medium onions, chopped
3 garlic cloves, chopped
8 sprigs of parsley
3 cups white wine
5 bay leaves
salt and pepper to taste

If you happen to have some around, we did not, throw in some carrots, celery, leeks and/or fennel.

Throw everything in a pot. Add enough water to just cover the shells. Bring to a boil and then simmer 90 min. Strain and discard solids. Readjust salt and pepper if necessary. That is it. If you have more or less shells just divide or multiply accordingly.

Cool it down, split it into portions and you can even freeze it. With 6 lobsters we ended up with 7 liters of broth. Yeah freezing and gifts!

Update: I am adding Stef comment to the blog. He already told me he wanted perhaps to add some text when we cooked at his place…I forgot to ask him but he just left a long comment so adding it. How awesome to be dating someone who is as nerdy food obsessed as I am! Take it away Stef….

Lobsta!

Too add to Evelyne’s broth blog, I will need to go back in time. Actually, about 1h30 before she had the idea of using the carcasses for broth.
The cooking of the lobsters…
Simply put:
– Boil water with sea salt. Cover.
– Add the live lobsters in the pot (For fun, you may want to traumatise your kids here…Just kidding!). Cover
– Once the water starts to boil and the steam is coming out of the pot, remove the cover and time for 10 minutes for 1 lbs lobster. Add 1 minute per additional ¼ lbs of lobster (1 ¼ = 11 minutes, 1 ½ lbs = 12 minutes etc…)

What I like about adding sea salt is that I don’t need to use garlic butter because the salt enhances the natural taste of the lobster. Served with a nice Rosé wine (Sowhilo – Reif Estate). Yummy!

Get cracking!!!

Oh no, that’s for eggs. My bad!

-Stef-

11 comments to So much lobster let us do Broth

  • […] Evelyne ~ Cheap Ethnic Eatz Lobster Broth […]

  • You take the darnest poses…and now with lobsters too…how ‘quacky’ you are at times…and that’s the way you’re loved ;o)

    I never throw out the carcasse without putting it to good use…especially in a tomato based sauce to go with linguini…mummmm!

    The broth idea is special because it becomes incredibly versatile towards making an ordinary dish into a xTraOrdinaire creation…est voila!

    Great cooking Evelyne!

    Ciao,
    Claudia

  • Ahh… If I only like lobster. Your broth looks wonderful!

  • Awesome idea Evelyne! I will definitely save the carcasses next time we get lobster. I make my own turkey and chicken broth so why not lobster broth!

  • Kate @ Diethood.com

    I love that first photo!! Made me smile 🙂
    Who would waste lobster?!

  • You are a true chef, never wasting anything! You sure look happy and at ease with these lobsters; personally I like to eat them more than killing them. Leave that to another.

  • Stef

    Lobsta!

    Too add to Evelyne’s broth blog, I will need to go back in time. Actually, about 1h30 before she had the idea of using the carcasses for broth.
    The cooking of the lobsters…
    Simply put:
    – Boil water with sea salt. Cover.
    – Add the live lobsters in the pot (For fun, you may want to traumatise your kids here…Just kidding!). Cover
    – Once the water starts to boil and the steam is coming out of the pot, remove the cover and time for 10 minutes for 1 lbs lobster. Add 1 minute per additional ¼ lbs of lobster (1 ¼ = 11 minutes, 1 ½ lbs = 12 minutes etc…)

    What I like about adding sea salt is that I don’t need to use garlic butter because the salt enhances the natural taste of the lobster. Served with a nice Rosé wine (Sowhilo – Reif Estate). Yummy!

    Get cracking!!!

    Oh no, that’s for eggs. My bad!

    -Stef-

  • Awesome pic! And a great tip! It’s so obvious, but I’ve never thought to use the carcasses for broth. Lobster bisque is the best!

  • You look so cute with the lobsters Evelyne. I am not a big fan of lobster but your picture is making me change my mind.

    Have a great weekend 🙂

  • Ha ha Oana, thank you for 1. and yes I’ll keep you some for 6.

  • Okay so I have several comments (surprise surprise):
    1. That is one of the greatest lobster-person pics ever and you look adorable.
    2. The in pot pic is so yummy looking.
    3. I am going to request all lobster carcasses from my fishmonger and make this.
    4. I love the broth in bottle idea :). Can you freeze it like that?
    5. Never mind, I just saw the answer.
    6. Can I shamelessly request a bottle?
    Over and out.

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