To Make Lobster Stock

1. 1

   Split the lobster carcasses down the middle and remove the grain sac.

2. 2

   Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.

3. 3

   Stir in the lobster carcasses and water.

4. 4

   Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.

5. 5

   Strain through a cheesecloth-lined fine sieve.

6. 6

   Cool and refrigerate up to 4 days or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.