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Lobster Stock Reduction
yield
4 Qt
servings
expiration date
4 Days
ADDITIONAL PREP RECIPE
Lobster Stock
ingredients
Lobster Stock - 20 Qts
Lemon Juice Bottled - 2 Qts
sourcing
PROCEDURE
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
Pour lobster reduction into a large 8 quart cambro and cool in an ice bath until tempature reaches 41 degrees
Add in 2 quarts of bottled lemon juice and mix well
Portion into metal 1/6 pans, label and refrigerate
CRITICAL CONTROL POINT
Lobster stock MUST reduce to EXACTLY 2 quarts.
VIDEO