Lobster Stock

1. 1

   In a large stockpot, heat the oil over medium-high heat.

2. 2

   Add the lobster shells and saute for 1 minute.

3. 3

   Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns.

4. 4

   Bring to a boil, then reduce heat to low and simmer for several hours or overnight.

5. 5

   (The longer it simmers, the better.)

6. 6

   Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.

* Per serving · 4 servings · Values may vary.

No additional tips available.