How to Make Seafood Stock
I prefer using seafood stock to fish stock in recipes because I’ve found it to be more delicate. If you have a fishmonger nearby who sells cooked lobster meat, they’ll either give you the shells or charge you a very modest amount for them
- 3 lobster bodies (whole lobsters from which the tail and claw meat has been removed) or 2 lobster bodies and the shells from 2 pounds raw shrimp
- 2 quarts boiling water
- 1 cup dry white wine
- 1 carrot, cut into 1/2-inch chunks
- 2 leeks, white parts only, sliced
- 1 celery rib, sliced
- 1 tablespoon black peppercorns
- 3 parsley sprigs, rinsed
- 3 thyme sprigs, rinsed, or 1 teaspoon dried
- 3 sprigs fresh tarragon, or 1 teaspoon dried
- 2 garlic cloves, peeled
- 1 bay leaf
1. Pull the top shell off the lobster body. Scrape off and discard feathery gills, then break the body into small pieces. Place pieces into the slow cooker, and repeat with remaining lobster bodies. Add shrimp shells, if used.
2. Pour boiling water and wine into the slow cooker, and add carrots, leeks, celery, peppercorns, parsley, thyme, tarragon, garlic, and bay leaf. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until vegetables are soft.
3. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
4. Chill stock, and then ladle stock into containers.
Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.
Variation: Substitute 11/2 pounds fish trimmings such as skin, bones, and heads from any firm fleshed white fish such as snapper or cod for the shellfish for Fish Stock.