Lobster Stock

This is something I make only if I find myself with lobster shells on hand, rather than a stock item that I make to keep on hand, like chicken bones for chicken stock. That’s the essence of usable scrap – turn your waste into something delicious, and useful. You should have lobster shells on hand after making anything else in this collection that calls for lobster, since we’re always cooking with live lobsters. Lobster stock works well for bisques, risottos, or really anything else that calls for a seafood stock or broth.

Ingredients:

• 2 TBS safflower oil
• Shells of 4 1.5 lb lobsters
• 1 large leek
• 4 cloves garlic
• 1 medium fennel bulb
• 2 TBS tomato paste
• ¼ cup dry white wine or brandy
• Small bunch of thyme
• Small bunch of parsley stems
• 1 bayleaf
• 6 peppercorns
• 6 cups water

Directions:

Make sure that the food sac, located just behind the mouth, has been discarded. Working in batches, wrap the shells in a dish towel and give it a few whacks with a hammer or rolling pin, to break up the shells so they are coarsely smashed – no huge or whole pieces.

Film the bottom of a stock pot with the oil and heat till very hot. Add the lobster shells and stir constantly until well seared and fragrant. Add the vegetables and tomato paste and stir thoroughly to combine. Cook, stirring occasionally for about 8 minutes until the vegetables are soft. Deglaze with the white wine, scraping the bottom to make sure that any tomato paste has been incorporated. Add the water, stir once, then bring to a simmer.

Just as it comes to a simmer, skim the foam and impurities once that rise to the surface. Add the herbs and simmer gently for 30 minutes, then pass through a fine mesh strainer. This will keep for up to 2 months in the freezer.