Lobster essence (rich lobster shell broth) from The Improvisational Cook by Sally Schneider

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Notes about this recipe

  • Suitsme on April 04, 2025

    This was awesome! I used it to make a dish with pasta, corn, lobster, and a bit of cream.

  • lorloff on May 23, 2020

    I have made this several times and its great. This time added one carrot and one celery to the leeks. I used 6 cloves of garlic and added fresh parsley and tarragon from the garden when I added the thyme. Since the lobster bodies I made the stock with had a lot of roe, I followed Eric Ripert’s instructions to use the roe to rid the finished stock of impurities. For a lobster broth for a soup this step is great, not needed for the stock for risotto. The stock was absolutely amazing. Will make again. Highly recommended.

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