Lobster Stock Recipe

4

Ingredients

3 lobsters
3 Tablespoons oil
Salt and freshly ground black pepper to taste
2 carrots, peeled and chopped
2 leeks, chopped
4 stalks celery, chopped
2 tomatoes, quartered
2 fennel bulbs, chopped
2 gallons cold water

Preparation

Step 1

Preheat oven to 350ºF.
Bring water in a large stockpot to a gentle boil. Drop lobsters in boiling water; return to a boil and cook lobsters for 6 to 8 minutes. Remove and cool.

Remove the tails, knuckle meat, and claws from lobsters; set the knuckle meat aside. Rub the lobster bodies lightly with oil. Season with salt and pepper. Place the lobster bodies in the oven and roast until the shells begin to darken and an aroma develops, approximately 25 minutes. Combine the roasted lobster bodies and vegetabless in a large stockpot and cover with cold water. Bring the water to a boil and reduce to a simmer. Simmer for 1 hour, ladling off the foam and oil as they rise to the top. Strain the liquid and quickly cool.