Ingredients Jump to Instructions ↓

  1. 4 Lobsters - (1 1/2 lbs ea) (or 4 pounds crayfish)

  2. 8 tablespoons 120ml Unsalted butter - (1 stick)

  3. 1/4 cup 59ml Olive oil

  4. 2 cups 125g / 4.4oz Onions - finely chopped (medium)

  5. 2 Carrots - peeled, chopped

  6. 2 Celery stalks - peeled, chopped

  7. 1 1/2 teaspoons 7 1/2ml Salt

  8. 2 cups 474ml Dry white wine

  9. 1 cup 237ml Madeira

  10. 5 cups 1185ml Fish stock, clam juice, or water

  11. 3 cups 711ml Tomato juice

  12. 1 Garlic head, with skins - halved horizontally

  13. 1/2 Fresh parsley, with stems

  14. 1 tablespoon 15ml Black peppercorns

  15. 2 Bay leaves

  16. 1 1/2 teaspoons 7 1/2ml Dried tarragon

  17. 1 teaspoon 5ml Dried thyme

  18. 1/2 teaspoon 2 1/2ml Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor. Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. This recipe yields about 6 3/4 cups of stock.


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