|Steamed Lobsters at Lobster Place|
In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so. I haven't had lobster since last fall and several days preceding my visit to the Market, I had a number of conversations with my friends about lobster. One told me about a phenomenal lobster and clam bake on the beach in Rhode Island. That did it. I needed to get some lobster. And what better place to go other than Lobster Place?
However, Lobster Place has too many beautiful proteins that I can't resist, but I'll keep my focus on lobster (stock) for now.
After enjoying the richness of the lobster meat, I saved the leftover bodies to use for a lobster stock.
|Lobster Bodies in the Pan|
|Add Seaweed Before Simmering|
Bodies and shells from two 2-pound lobsters
4 Tablespoons olive oil
2 cups onions, chopped
3 cups celery, chopped
3 cups carrots, chopped
1/2 leek, chopped
1 6 oz. can tomato paste
4 garlic cloves, crushed
1 fennel bulb, chopped
6 sprigs of fresh parsley
4 bay leaves
1/2 cup dry sherry
1 cup of fresh seaweed*
Kosher salt, to taste
5 quarts of water
Break the lobster shells into pieces. Open the bodies and remove the gray gills. Remove the sand sac from between the eyes. Crush the bodies.
Heat olive oil in stockpot. Sauté the onions, celery, carrots and leek over medium-high heat for 3-4 minutes. Add the tomato paste and cook for about 1-2 minutes. Add the lobster shells and crushed bodies and cook for another 2-3 minutes. Then add the garlic and fennel. Mix well and cook for another 2-3 minutes. Add the parsley, bay leaves, and then the dry sherry. Mix well and cook until the alcohol burns off, about 3-4 minutes. Add about 5 quarts of water to cover all ingredients by2-3 inches. Finally, add the seaweed and bring to a boil. Turn down heat and simmer gently for two hours. Taste and add salt as desired. Let stock cool and then remove the lobster shells/bodies and produce components. Then strain the liquid through a chinoise or a china cap lined with cheesecloth or a coffee filter.
Pour stock into quart-sized containers. Label and date. The stock should keep for up to one week in the fridge or 6 months in the freezer.
*Available from the fish market