Recipe For Crayfish Stock

We live about 30 minutes boat ride from where the crayfish (rock lobster) breed and during our very limited season we go out and collect our quota of 4 per person. I like to freeze the tails to use during the course of the year when we have guests. We usually steam the heads and Dave and I will have these for supper. One Saturday I asked Dave to set aside some heads for me so that I could make a crayfish stock. Nothing is better than your own home made stocks and I will use this one for risotto and in my bouillabaisse recipe which you will see next month on my blog. If you don’t have crayfish heads readily available, substitute them with fish heads.

Do you make your own stock?

Bouillabaisse Using Crayfish Stock
Bouillabaisse

Crayfish Stock

Ingredients

  • 1 kg crayfish heads
  • 1 onion chopped
  • 1 leek sliced
  • 2 celery stalks sliced
  • 2 carrots sliced
  • 5 black peppercorns
  • 1 bay leaf
  • Rind of 1 lemon
  • 5 sprigs thyme
  • Small handful parsley
  • 15 mls coarse salt

Instructions

  • Put all the ingredients into a large pot
  • Cover with water and bring to the boil
  • Skim off any scum that comes to the surface
  • Reduce the heat and simmer for 20 minutes
  • Remove the heads making sure to drain the stock out of them back into the pot
  • Return to the boil and remove any scum
  • Pass through a chinois and use as required
  • May be frozen or kept in the refrigerator for 3 days

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16 thoughts on “Recipe For Crayfish Stock

  1. Fresh and wonderful. I sometimes make my own chicken stock but rarely a seafood base so will have to keep your recipe near for future reference. Take Care, BAM

    1. I don’t often make stock as I don’t have the space in my freezer to store it, but there is certainly a difference between home made and store bought 🙂

  2. I used to make my own fish stock but now, I buy home-made at my fish mongers’!

    Your home-made crayfish stock must taste awesome & is ready to use up! 🙂 Yummmmm!

  3. Hi Tandy, thanks so much for this lovely recipe, it is pack full of flavour and tasted fantastic when made into a prawn risotto the next day. This was the first crayfish I had ever cooked and it was great to get maximum value by making the remains into stock!

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