Lobster stock
Instructions:
- Use this stock as a base for dishes such as
seafood chowder, bisque, stew, and risotto.
- 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
- Remove the head sacs (behind the eyes) in the carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap the shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break the shells (some large pieces might remain).
- Heat the oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add the shells; cook until fragrant (do not let blacken), about 3 minutes.
- Stir in the onions, carrots, celery, garlic, and fennel (if desired). Cook, without stirring, until the vegetables begin to brown, about 3 minutes. Add the tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
- Fill the pot two-thirds with cold water (about 4 1/2 quarts). Bring to a boil. Reduce heat; simmer. Skim the froth from the surface with a ladle. Cook until the broth is aromatic and flavorful, about 1 hour 45 minutes.
- Carefully pour the stock through a fine sieve set over a large bowl or container. Discard the solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.