Lobster Stock

1. 1

   Heat the oil in a large stockpot over high heat until it begins to smoke.

2. 2

   Add the lobster shells and cook, stirring occasionally, for 5 minutes.

3. 3

   Add the brandy and sherry and boil until completely evaporated.

4. 4

   Stir in the tomato paste and cook for 30 seconds.

5. 5

   Add the tomatoes, onion, celery, parsley, thyme, bay leaf, peppercorns, and 3 quarts cold water.

6. 6

   Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 45 minutes.

7. 7

   Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.

8. 8

   Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.