How To Make Lobster Stock
- 2 lobster carcasses
- 1 chopped carrot
- 1 chopped celery rib 1 chopped onion
- 5 minced garlic cloves 1 bay leaf
- 1 thyme sprig
- 2 tablespoons olive oil 16 cups water.
To make lobster stock:
Split the lobster carcasses down the middle and remove the grain sac.
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. Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 3 1/2 hours.
Strain through a cheesecloth-lined with sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.
Use this stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.