Phew! January has come and gone, which means that my tradition of sharing only Whole30 recipes during the month is over. While I think that Whole30 recipes are easy to make and fun to work with, I miss cooking with alcohol the most each January. So let’s dive right into February with an easy, tasty recipe that can be used in many different ways – lobster stock. Most people associate stock with long, boring hours of slow-cooking. The opposite is true with lobster (and all shellfish) stock, as it’s just a matter of sautéing vegetables and the shells, then adding water and wine, and cooking until it’s super delicious (about 45 minutes).
The folks at Lobster.com were kind enough to donate a lobster for my stock recipe. They ship overnight to the continental US, and it was quite an experience to receive a package in the mail that contains a live, breathing animal; not only was it alive, but it was the most lively lobster I’ve ever worked with! I par-boiled the lobster (instructions in the recipe below) so that I could use its shell for stock, and its meat for a Lobster and Mussel Bouillabaisse. I bought a couple lobster shells from my local grocer to add to this recipe and I was amazed at how thick and hearty the Lobster.com shell was compared to what I usually buy!
I was also able to arrange a giveaway through Lobster.com: two 1.5 lb live lobsters, delivered to your door ($65 value)! To enter, click here to enter via Rafflecopter. The giveaway is limited to continental US residents and ends midnight, Saturday, Feb 8th, 2014. Good luck! Okay, let’s move on to the recipe.
The Domestic Man 