Lobster / Shrimp Broth

By es123

Ingredients

• 2 1/2 About 2 1/2 pounds lobster bodies, emply lobster shells, and shrimp heads/shells
• 2 tablespoons olive oil
• 10 cloves garlic, peeled and sliced
• 4 medium onions, peeled and sliced (or an equivalent amount of leek tops, washed and sliced)
• 4 celery stalks, washed and chopped
• 4 carrots, peeled and sliced
• 1 bulb fennel, chopped, if available (or 1 teaspoon fennel seeds, cracked)
• 1 1/2 gallons water
• 750 ml dry white wine
• 1 28-ounce can peeled tomatoes, cut up, with juice
• 2 tablespoons black peppercorns
• 1/2 teaspoon red pepper flakes
• 1 teaspoon saffron
• 2 bay leaves
• 6 sprigs fresh thyme
• 6 sprigs fresh tarragon
• 6 sprigs fresh parsley

Details

Servings 1

Preparation

Step 1

1. Split the lobster bodies lengthwise and remove the head sacs. Toss the bodies and lobster shells in 1 tablespoon of the oil and roast them on a baking sheet at 400º for about 40 minutes, turning once.

2. Meanwhile, sauté the onions (or leeks), garlic, chopped fennel (if using), carrots and celery in the remaining tablespoon of olive oil for about 20-25 minutes on medium-low heat. Place the vegetables in a large stockpot and deglaze the pan with water, adding it to the stockpot.

3. Add the water, wine and tomatoes to the stockpot. Bring to a boil, then reduce the heat and add the lobster bodies, lobster shells and shrimp shells, deglazing the lobster-baking sheet with a few ladlesful of liquid from the stockpot. Add the peppercorns, red pepper flakes, saffron, bay leaves, thyme, tarragon and parsley.

4. Simmer uncovered for at least 2 hours - there should be definite bubbling but not a rolling boil.


5. Allow to cool, then remove the lobster shells. Puree in batches in a food processor and then force through a chinoise or food mill to extract as much liquid as possible. Discard the solids.

Freeze in variously sized containers, marked with the date. Use within 2 months.

Note: Do not add salt, since in some recipes (like risotto) the broth will be further concentrated and if salted to taste at this point could be too salty when reduced.