Cooked Lobster and Stock

Author: Canadian Living

Live lobsters give full flavour to dishes; the cooking liquid makes flavourful stock. Any extra stock can be used for fish dishes.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

Method

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.

Nutritional facts Per 4 oz (125 g) lobster meat: about

  • Sodium 431 mg
  • Protein 23 g
  • Calories 111.0
  • Total fat 1 g
  • Cholesterol 82 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Cooked Lobster and Stock

Login