Makes 1 gallon.
I love to walk into the kitchen and smell the aroma of this great stock simmering. A staple in my kitchen, this stock has many applications. Try cooking grains and legumes in lobster stock—the result will amaze you. The ideal time to make stock is when you are using a recipe that calls for only tails and claws, and you have the lobster bodies leftover. Remember, you can freeze the stock in small amounts and only defrost what you need.
15 lobster bodies
1 cup fennel, 1-inch dice
2 cups onion, 1-inch dice
1 cup celery, 1-inch dice
1 cup carrot, 1-inch dice
1 bottle white wine
6 sprigs of thyme
1 head of garlic
3 cups chopped tomatoes (canned is OK if fresh are not available)
2 bay leaves
5 quarts cold water
½ cup canola or grapeseed oil
1 cup tomato paste
Split the lobster bodies and remove the innards. All dark green roe (and any meat) should be saved for an alternate use.
Rinse the shells under cold water and cut into smaller pieces with a cleaver.
In a large saucepan, heat the oil until lightly smoking. Add the lobster shells and stir frequently letting them cook for 4–5 minutes (do not burn). Add the vegetables and continue to cook for 6–8 minutes or until the vegetables begin to caramelize.
Stir in the tomatoes and white wine. Bring to a quick boil and add the remaining ingredients.
Bring back to a light boil and skim well. Reduce to a simmer and cook for 2½ hours.
Strain the stock through a fine-mesh sieve, making sure to press out extra moisture from the shells. Chill stock completely and store in the refrigerator for 2–3 days.