Lobster Stock

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.