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Lobster Stock Reduction

yield
4 Qt
servings
expiration date
4 Days
ADDITIONAL PREP RECIPE
ingredients

Lobster Stock - 20 Qts

Lemon Juice Bottled - 2 Qts

sourcing
PROCEDURE
  1. Place 20 quarts of lobster stock into a large stock pot and reduce on medium-high heat until 2 quarts remain. About an hour and 30 minutes
  2. Pour lobster reduction into a large 8 quart cambro and cool in an ice bath until tempature reaches 41 degrees
  3. Add in 2 quarts of bottled lemon juice and mix well
  4. Portion into metal 1/6 pans, label and refrigerate
CRITICAL CONTROL POINT
  • Lobster stock MUST reduce to EXACTLY 2 quarts.
VIDEO