Lobster Stock

1. 1

   Heat the oil in a large, wide pot over high heat until just smoking.

2. 2

   Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot).

3. 3

   Stir them slightly and continue cooking, stirring from time to time, until the shells are well browned but not burned, about 5 minutes.

4. 4

   Add the brandy, garlic, shallots, and fennel.

5. 5

   Use a wooden spoon to scrape up any bits stuck to the bottom of the pot.

6. 6

   Stir in the tomato paste.

7. 7

   Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.

8. 8

   Stir in the water and bring to a boil.

9. 9

   Boil for 15 minutes.

10. 10

    Remove from the heat and let stand for 10 minutes.

11. 11

    Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.

12. 12

    Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.