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Savory Lobster, Fennel, and Saffron Broth
Makes 2 1/2 Quarts
While this broth is made with lobster, its sweet taste and vibrant color will be a good addition to any brothy seafood dish, from classic bouillabaisse to smoked salmon chowder.
2 tablespoons coarse salt
3 (1 ½-pound) lobsters
10 parsley stems
1 small onion, cut in half
1 fennel bulb, quartered
1 gram of saffron (a large pinch)
In a large pot, add the salt to 3 quarts of water and bring to a boil. Add the lobsters and wait for the water to return to a boil. Once it does, cook the lobsters for 7 minutes.
Remove the lobsters from the cooking liquid and set aside to cool. Strain the cooking liquid and place the clear liquid back into the same large pot. Remove all the meat from the lobsters and reserve for another use (like lobster risotto).
Rinse the lobster shells to remove any debris, then add the shells back to the pot with the clear cooking liquid. Add the parsley, onion, fennel and saffron and bring to a boil. Reduce to a simmer and cook for 45 minutes, skimming any foam that rises to the top. Strain the broth and set it aside to cool to room temperature. The broth can be frozen in quart containers for up to 6 months.
From Issue
No. 12 / Spring 2020
