Lobster, Lobster, Lobster

There was a sale! I coulddn't pass up this sale. My favorite gourmet market had lobster for $6.99 a pound. I bought 6 lobsters. You really can't have too much lobster. *grin*

With fresh lobster though you must either have a large stomach to eat all the lobster you just bought or the desire to want frozen leftover meat. I not only wanted frozen leftover meat, but I wanted LOBSTER STOCK. Lobster stock is rich, full of flavor and can make your next dish top notch!

Lobster Stock

All Shells:
Picked clean of meat. I don't clean the legs but toss them in the stock. I only use the exterior of the body. None of the gills, eyes or lungs. I also toss the tomalley. (Sorry tomalley lovers!)

Veggies:

Celery, onion, carrot, garlic, and parsley. Might have had a stray leek or two.

Peppercorns

Salt

Bay leaves, optional

Water

Mix all dry ingredients together and cover with water in a large stockpot. Bring to a boil and skim the top of the foam. Let simmer about 3 hours. Strain, cool quickly and pack in about 2 cup containers for future recipes.

Lobster Meat

Any leftover meat I packaged up in plastic wrap and a ziploc bag. I ended up with two 6 ounce packages and one 8 ounce package.

I will use the meat for something like lobster bisque, seafood crepes or maybe a seafood lasagna.