Home Cooking 3

What color should lobster stock be?

calliope_nh | Aug 22, 201102:42 PM

What color should the stock be? I didn't use tomatoes but expected pink from the shells. Mine came out grayish brown.

I think I rinsed out the tomalley when washing the crud from boiling bubbles off the shells. I used shells from boiled lobsters after removing the heads and swimeretts. The stock had one clove garlic, some celery, onion and carrott.

I also tossed in about a cup of the "sauce" I used for the mussles the same night, I had cooked them in a bit of butter and red wine with a bit of herbs and one diced tomato. I don't think that infuluenced the overall color much because when I first added it at the beginning of the process the water was still very clear and it took a while to turn a bit more colored. I cooked the shells, etc. in water at a simmer for about half an hour and then strained. If I decide to keep it, I will reduce it some more.

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