Fish / Shellfish, Seafood / Shellfish, Soups / Stews
Ingredients:
4 uncooked lobster shells
(or 6 cooked shells)
1 tablespoon olive oil
1 onion
3 garlic cloves
3 tablespoons tomato paste
2 cups tomato juice
1 1/2 gallons water
1 tablespoon black peppercorns
1 small bay leaf
Directions: one line for each direction. When saved the lines will be numbered.
Wrap lobster skeletons in old kitchen towel and crush with rolling pin into walnut-sized pieces. Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.
Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden. Add onion and garlic and cook until vegetables have begun to soften, 3 to 4 minutes. Add tomato paste and stir continuously for 2 more minutes. Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes. Don't let the stock boil or it will have a slightly soapy taste.
Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids. Bring stock to a simmer and reduce to about 1 1/2 quarts of lobster stock. Strain through sieve.
