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Easy Homemade Lobster Stock

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Joanne Cooke, Level 1
Joanne Cooke
Take notes on how to make a simple lobster stock that can be used for many seafood dishes and will add a wonderful flavor. This stock is used as the based in Chef Joanne Cooke's recipe for The Perfect Risotto available in her Grokker Premium videos section.

Cooking Recipe

1 lobster
2-3 prawns in their shell
small end piece of sea bream or any fish (with skin)
2 stalks celery
1 large carrot
2 spring onions
1/2 fennel bulb
fresh parsley
2 bay leaves
salt and pepper to taste

1. Clean the vegetables, prawns and fish pieces. In a large pot bring 2 liters of water to the boil. Place the vegetables and seafood in the pot.

2. Submerge the whole lobster for 4 – 6 minutes or until cooked. Remove the lobster tail so that it is not overcooked and set aside. Return the body and claws of the lobster to your pot and let all ingredients cook on a low flame for 1 hour.

Homemade Lobster Stock


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