Steaming Lobster..can it be used for stock?

[thecuriousone]

Hi All-

I have a recipe which calls for cooked lobster and lobster stock. My plan was to steam the lobster in 2 inches of water, remove the meat, return the shells and body to the water, and a celery stick, lemon slice, sufficient water to make the amoutn of stock required and continue on. when its done, I will strain and use as directed.

Is there a problem with this plan?

[TheSwede]

Typically your roast the lobster shells (in the oven or a pan) before you make stock of them. But no problems otherwise.

[weinoo]

I just did very similar with a pair of 2 lb. lobsters I acquired in Chinatown. Poached, removed as much meat as possible, chopped up the shells, sauteed them in a good knob of butter, added a chopped onion, leek, celery, fennel, tomato paste, parsley stems, etc. and water to cover - simmered for about an hour and a half, and had a great stock for my lobster risotto that night.

[Chris Amirault]

This is especially true if you don't take the meat out of the body -- which is what most normal people do, unlike me. As with all stocks, you want some proteins in there, not just shells, gills, and cartilage.

[Peter the eater]

Hi All-

I have a recipe which calls for cooked lobster  and lobster stock.  My plan was to steam the lobster in 2 inches of water, remove the meat, return the shells and body to the water, and a celery stick, lemon slice, sufficient water to make the amoutn of stock required and continue on.  when its done, I will strain and use as directed. 

Is there a problem with this plan?

←

That's an excellent plan, as the others have said.

When I cook lobster - which is more than ever these days - I steam them for that very reason. The steaming broth is almost the best part.

15 minutes for a 1-1/2lb chick.