Lobster Stock

1. 1

   With back of a heavy knife crush lobster shells and heads.

2. 2

   Chop carrot and onion.

3. 3

   In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up, about 15 minutes.

4. 4

   Stir in carrot, onion, tomato paste, and wine and simmer until most of wine is evaporated.

5. 5

   Add water and simmer until liquid is reduced to about 4 cups, about 1 hours.

6. 6

   Pour stock through a fine sieve into a heat proof bowl.

7. 7

   Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.

8. 8

   Stock keeps, frozen, 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.