Comments on: Lobster Broth with Sotanghon a la Crew

By: Maria Clara

Maria Clara — Mon, 05 Feb 2007 17:48:24 +0000

Great mileage. Do not roast any shell fish for stock. Keep them in the stock pot raw or if frozen thaw them first and drown it in water. For beef and pork bones yes roast them it gives you a more flavorful stock but not shell fish.

By: Marketman

Marketman — Mon, 05 Feb 2007 01:28:37 +0000

Yes, they threw in the heads as well, though they took out the “guts” inside. But yes, it was a bit bitter. I think that maybe roasting the shells in the oven for a while might be better for flavor… but overall, these were incredibly well-used lobsters… :)

By: Kieran

Kieran — Sun, 04 Feb 2007 18:10:03 +0000

MM, I forgot to ask: You mentioned you didn’t like the bitter taste of the broth. Did your crew use the heads as well? I find including them causes this harsh aftertaste and definitely distracts from the delicate lobster flavour we are familiar with.

By: Kieran

Kieran — Sun, 04 Feb 2007 18:00:48 +0000

It’s amazing how much mileage you can get out the lobster! I make a bisque that goes well with a crusty french bread. And the best is an infused oil from the the shells and claws (except the head) that keeps in the refrigerator for a couple of weeks. I would drizzle this lobster oil on salads, soups, and pasta.