Lobster Stock

By ALICJA

Ingredients

• 3 lobsters (1 1/4 lbs/567 gr each)
• 1 tsp olive oil
• 1 onion,roughly chopped
• 1 carrot,roughly chopped
• 4 stalks celery,roughly chopped
• 16 cups(4 liters)water
• 2 bay leaves
• 2 tbsp tomato paste
• 1 bunch fresh thyme
• 2 tbsp sherry
• 2 cups white wine,

Details

Servings 16

Preparation

Step 1

Preheat the oven to 425 F.In large pot,bring a sufficient quantity of water to a boil to be able to immerse the lobsters.Prepare an ice bath.Boil the lobsters in the water for 8-10 min.,then remove them to ice bath to cool them quickly and stop the cooking process.
Discard the cooking water and clean out the pot.Drain the lobsters,crack them open with a cleaver or heavy knife,and remove the meat from the lobster bodies.The meat can be chopped and reserve for another use.
Place the lobster bodies,shell pieces,legs,and tail bits on a sheet pan and roast them in the oven for 10 min.to evaporate any moisture.Add the oil to the cleaned pot over medium heat.Return the bodies and shells to the pot,add the vegetables,and saute for 5 min.before adding the water and remaining ingredients.Bring to a boil,then reduce heat to medium and simmer for 1 1/2 hours.
Strain and reserve the liquid,and cool.Discard the solids.Portion the liquid into 4 cup containers for easy use later,and place the sealed containers in the fridge or freezer.Stock stored in the refrigerator should be use within 48 hours.