Cooked Lobster and Stock
Live lobsters give full flavour to dishes; the cooking liquid makes flavourful stock. Any extra stock can be used for fish dishes.
Servings: 4 cups (1 L) stock and 1 cup (250 mL) lobster meat
Ingredients:
| Nutritional Info | |
| Per 4 oz (125 g) lobster meat: about | - |
| cal | 111 |
| pro | 23 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 82 mg |
| sodium | 431 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 3% |
| vit A | 3% |
| folate | 5% |
-
Half leek or onion, coarsely chopped
1 rib celery, coarsely chopped
2 slices lemon
1 bay leaf
1 sprig fresh parsley
1/2 tsp (2 mL) each salt and peppercorns
1 live lobster (about 1-1/2 lb/750 g)
Preparation:
In Dutch oven, combine leek, celery, lemon, bay leaf, parsley, salt, peppercorns and 5 cups (1.25 L) water; bring to boil.
Grasp back of lobster; plunge headfirst into water. Cover and return to boil. Reduce heat to bubbly simmer; cook until lobster is bright red and small leg comes away easily when twisted and pulled, about 10 minutes.
Remove lobster from stock; let cool enough to handle before shelling . Strain stock through fine sieve.
Grasp back of lobster; plunge headfirst into water. Cover and return to boil. Reduce heat to bubbly simmer; cook until lobster is bright red and small leg comes away easily when twisted and pulled, about 10 minutes.
Remove lobster from stock; let cool enough to handle before shelling . Strain stock through fine sieve.
Additional Information
- Per 1 cup (250 mL) stock: about 40 cal, 5 g pro, 2 g total fat (trace sat. fat), 0 g carb, 0 g fibre, 2 mg chol, 650 mg sodium. % RDI: 1% calcium, 21% folate.
Source
Canadian Living Magazine: August 2008
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