Lobster Stock

Name: Lobster Stock
Ingredients: Shells from 4 cooked lobsters, including carapaces; 2 tablespoons olive oil; 2 small onions, quartered; 2 small carrots, peeled and cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 4 garlic cloves; 1 small fennel bulb, trimmed and quartered (optional); 1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice; 2 cups dry white wine (optional); 8 whole black peppercorns; 6 fresh thyme sprigs; 6 fresh flat-leaf parsley sprigs; 1 bay leaf

13 ingredients

17 steps

Ingredients

Shells from 4 cooked lobsters, including carapaces
2 tablespoons olive oil
2 small onions, quartered
2 small carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
4 garlic cloves
1 small fennel bulb, trimmed and quartered (optional)
1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice
2 cups dry white wine (optional)
8 whole black peppercorns
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 bay leaf

Directions

1

Remove the head sacs (behind the eyes) in the carapaces; discard.
2

Remove any green tomalley or red roe; reserve for another use or discard.
3

Wrap the shells in a clean kitchen towel.
4

Using a rolling pin, meat pounder, or hammer, break the shells (some large pieces might remain).
5

Heat the oil in a Dutch oven or stockpot over medium heat until hot but not smoking.
6

Add the shells; cook until fragrant (do not let blacken), about 3 minutes.
7

Stir in the onions, carrots, celery, garlic, and fennel (if desired).
8

Cook, without stirring, until the vegetables begin to brown, about 3 minutes.
9

Add the tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
10

Fill the pot two-thirds with cold water (about 4 1/2 quarts).
11

Bring to a boil.
12

Reduce heat; simmer.
13

Skim the froth from the surface with a ladle.
14

Cook until the broth is aromatic and flavorful, about 1 hour 45 minutes.
15

Carefully pour the stock through a fine sieve set over a large bowl or container.
16

Discard the solids; let stock cool completely.
17

If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.