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5 cups
Medium
Published 2021
We use the heads and legs of the lobster for our stock. It’s very important to cut off and discard all the feathery gills. The other critical point is to crush the bones after they’ve been sautéed to squeeze out as much flavor as possible. We use lobster stock as a base for a lobster bisque or a consommé. And we reduce it for sauces for lobster dishes, of course, but we can also use it to make sauces for other shellfish, for meaty fish such as snapper or halibut, or even for pasta.