Lobster Stock
After dinner, save the shells to make a rich lobster stock. The stock can be used in various ways, such as lobster bisque, seafood dishes, and especially risotto. Best used within a few days.
The folk tale that larger lobsters are tougher than smaller ones is widespread but untrue. It’s all in the cooking. An overcooked lobster will be tough, no matter its size.
Ingredients
- 1 2½- to 3-pound lobster
- 2 tablespoons fresh lime juice
- 4 tablespoons melted butter, plus more for dipping
- 1 teaspoon freshly chopped tarragon
- 1 tablespoon capers
- Freshly ground pepper to taste
Preparation
Whisk the lime juice, melted butter, tarragon, capers, and pepper, and set aside.
Prepare the lobster for grilling or baking (see sidebar). Place the lobster on a baking sheet and generously brush the inside with the lime butter mixture. Starting at the tail, insert a wooden skewer through the lobster. This will prevent the tail from curling on the grill. On the grill heated to medium-high, place the lobster on its back shell. Close the lid. Cook for 25 minutes, rotating occasionally for even cooking.
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