Making homemade lobster stock is relatively easy. If you don’t steam a lot of lobsters at home or have access to lobster shells in your area—or making seafood or fish stocks simply isn’t your thing—you can buy good-quality prepared fish/seafood stocks from your local fishmonger or online (see Sources).
Recipe information
Yield
Makes about 2 1/2 quarts
Ingredients
Preparation
Step 1
Heat the oil in a large stockpot over high heat until it begins to smoke. Add the lobster shells and cook, stirring occasionally, for 5 minutes. Add the brandy and sherry and boil until completely evaporated. Stir in the tomato paste and cook for 30 seconds.
Step 2
Add the tomatoes, onion, celery, parsley, thyme, bay leaf, peppercorns, and 3 quarts cold water. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 45 minutes.
Step 3
Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
