Savory Lobster, Fennel, and Saffron Broth

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

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4