Lobster Stock
Lobster Stock
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Lobster Stock

20 MIN
2 H
1.25 litres (5 cups), approximately



  1. In a large saucepan, sauté the onion, celery, carrot, and garlic in the oil for about 3 minutes. Add the lobster shells and tomato paste and cook, stirring, for about 3 minutes.
  2. Deglaze with the wine and reduce by half. Add the tomato, peppercorns, bay leaf, and clove. Cover with water and bring to a boil. Simmer very gently, uncovered, for about 1 hour and 30 minutes. Pass through a fine sieve or through a sieve lines with several layers of cheesecloth. Let cool, then refrigerate or freeze.


Rinse the lobster carcass before crushing.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.