Lobster Stock
Talking Stock
Dearest Lobstah-Lovahs,
Have you heard? We’re in the midst of an epic Lobster Glut.
What’s a Lobster Glut, you ask? A “glut” means having an excess supply of something. This summer, it’s Lobster.
As Locavores, we rely on our community’s farmers and fishermen to give the best product for fair prices. But with lobster costs at an all time low, we're faced with an interesting situation: Lower prices means more people get to experience the joys of locally harvested seafood. On the flipside, it means a lower earning margin for fishermen.
Market price is typically 3-4 times cost of wholesale. As of last week, lobster wholesale marked at 2.50/lb. That makes the sweet and tender crustacean available to “everyman”. Up and down the coast, little mom and pop joints that typically serve 75 lobsters a day have seen business rocket to 300 lobsters in an afternoon! It makes for good summertime eatin’!
Here at CeL, we get FREAKY with the lobsters. We love em. Often times, the crew can be found at Alive and Kicking in Cambridge eating sandwiches by the traps.
But lobsters are more than succulent claw meat. They render a beautiful stock that you can add depth to any and all fish dishes.
Homemade Lobster Stock. A total clutch skill to have in your foodie arsenal. Ever crave delicious chowder? Want to know the secret to a beautiful risotto? What gives depth to cioppino, sauces, soups? Yup. Lobster stock.
To start:
Be sure to ask for some seaweed when you purchase your lobsters. Fishermen will send you home with some if they have it available. Put it in the pot before you steam/roast your lobsters. (You'll taste the difference!)
Take the leftover shells, legs, and lobster extras and put in a pan. Add the seaweed. Pour a little white wine or water in the bottom of the pan. Roast at 400 degrees for 10-15 minutes.
Transfer contents of the roasting pan into a large stockpot. Add enough water to cover shells plus two inches. Throw in some peppercorns, bay leaves, any other spices you are particular to, an onion. Slowly simmer for a couple hours.
Strain and let cool. Then pour into sealable containers. Stock will keep in the fridge for 2-3 days, so it’s best to freeze immediately.
Chef Ken says that the flavor profile of the stock changes as it ages. So be aware of that. As always, don’t eat something that tastes “bad funky”. Especially when fish is involved.
Ok, disclaimers aside. Lobsters rule. Locals rules.
Manga, Baby!
-CeL
* for those of you interested in further reading about the New England Lobster Glut, check it out here
