The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Lillian Zacky's Garlic Chicken 💤 ⏳
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Loaded Chicken Cutlets 🌄 💤
Lobster (Shellfish) Stock 🌄 💤 ⏳
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Lomo Saltado 🌄 💤 ⏳
Mac And Cheese Casserole For Two 🌄 💤
Maine Blueberry Cake 🌄 💤 ⏳
🖨 🖨
Lobster (Shellfish) Stock
Lobster (Shellfish) Stock
{Serving suggestion only*}
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Master the art of homemade Lobster Stock, one of the culinary world's six foundational stocks. This Spanish-inspired version roasts lobster shells before adding aromatic vegetables and tomatoes for exceptional depth of flavor. Perfect as a base for seafood paella, bisques, or any shellfish dish where you want that distinctive oceanic richness. The resulting stock has a gorgeous red hue and intense flavor that will elevate your seafood cooking to restaurant quality. - Claude
No Jump Zone
Ingredients
2 kg lobster bodies
500 g carrots, sliced 3 mm thickness
325 g onions, halved
150 g button mushrooms, sliced 3 mm thickness
90 g leeks, sliced 3 mm thickness
50 g celery, sliced 3 mm thickness
1 tin of extra-fine chopped tomatoes
4 g garlic, sliced 3 mm thickness
5 g thyme
250 g sunflower oil
4 liters cold water
Directions
Heat a large stock pot until very hot.
Add the sunflower oil and lobster bodies to the pot and roast them until the natural liquid has evaporated and they begin to fry rather than steam.
Once the lobster shells are nicely roasted, add the celery, leeks, onions, mushrooms, and garlic to the pot.
Cook the vegetables for a few minutes until they begin to soften.
Add the tin of chopped tomatoes and sprigs of thyme.
Cover the mixture with the cold water.
Bring to a simmer and cook for about 1.5-2 hours.
Strain the stock through a fine-mesh sieve.
For a more concentrated flavor, you may reduce the strained stock by half.
The finished stock should have a beautiful rich red color.
Servings\Yield
Makes approximately 2-3 liters of stock before reduction
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 110; Total Fat: 8g (Saturated Fat: 1g); Cholesterol: 15mg; Sodium: 320mg; Total Carbohydrates: 6g (Dietary Fiber: 1g, Sugars: 3g); Protein: 5g; Calories from Fat: 72 (65%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... One of the Six Basic Stocks. This Spanish-style lobster stock is excellent as a base for seafood paella. In the restaurant setting, we often use "Nelson lobsters" (lobsters that didn't make it to market) which are perfectly good for stock but not for serving whole. Just be sure to remove the "dead man's fingers" (gills) as they contain toxins. This stock can also be made with crab shells or prawn heads for different flavor profiles.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: lobster, shellfish, stock, seafood, spanish
🗂️ Categories: 🐟 Fish & Seafood, 🥣 Sauces & Stocks, 🥣 Soups & Stews
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Lobster (Shellfish) Stock was added on May 18, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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