How To Make Lobster Stock

INGREDIENTS

• 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.

PREPARATION

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.