Lobster Stock

Directions

1. 1
   Wrap lobster shells in old kitchen towel and crush with rolling pin into walnut-sized pieces.
2. 2
   Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.
3. 3
   Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden.
4. 4
   Add onion and garlic and cook until vegetables have begun to soften, 3-4 minutes.
5. 5
   Add tomato paste and stir continuously for 2 more minutes.
6. 6
   Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes.
7. 7
   Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids.
8. 8
   Bring stock to a simmer and reduce to about 1-1/2 gallons of lobster stock. Strain through sieve.