Lobster stock
Crush the lobster heads inside a sous-vide bag with a mallet or a rolling pin until they are well broken up. You can run them through the mincer instead if you can stand the noise.
Heat the olive oil in a large saucepan and sweat the onion, carrot and celery.
When the vegetables are lightly browned, add the herbs and lobster heads, stirring to prevent them from sticking to the pan.
After about 5 minutes, stir in the tomatoes, tomato puree and cayenne pepper.
Pour in the brandy and stir well for a couple of minutes, then add the wine and boil for at least 3 minutes.
Add the stocks and bring to the boil, then season lightly with sea salt.
Simmer for 40 minutes, stirring occasionally and skimming off any scum that appears on the surface.
Drain the stock through a colander set over a large bowl, pressing the lobster heads well to extract all the juices and flavour. Then pass this liquid
through a muslim or fine sieve into a clean saucepan, bring it to the boil and skim.
The stock can be kept in the fridge for 2-3 days or it can be frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5606g) | ||
Recipe Makes: Servings | ||
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Calories: 645 | ||
Calories from Fat: 210 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 18.9mg | 6 % | |
Sodium 3040.2mg | 105 % | |
Potassium 4241.2mg | 112 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 30.2g | ||
Protein 49g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 645
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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