Lobster Stock
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat the oil in a large, wide pot over high heat until just smoking
2
Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot)
3
Stir them slightly and continue cooking, stirring from time to time until the shells are well browned but not burned, about 5 minutes
4
Add the brandy, garlic, shallots, and fennel
5
Use a wooden spoon to scrape up any bits stuck to the bottom of the pot
6
Stir in the tomato paste
7
Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes
8
Stir in the water and bring to a boil
9
Boil for 15 minutes
10
Remove from the heat and let stand for 10 minutes
11
Strain through a fine-mesh sieve, pressing firmly down on the solids to extract as much of the flavorful liquid as possible (see Tip, below)
12
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months
13
Heat the oil in a large, wide pot over high heat until just smoking
14
Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot)
15
Stir them slightly and continue cooking, stirring from time to time until the shells are well browned but not burned, about 5 minutes
16
Add the brandy, garlic, shallots, and fennel
17
Use a wooden spoon to scrape up any bits stuck to the bottom of the pot
18
Stir in the tomato paste
19
Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes
20
Stir in the water and bring to a boil
21
Boil for 15 minutes
22
Remove from the heat and let stand for 10 minutes
23
Strain through a fine-mesh sieve, pressing firmly down on the solids to extract as much of the flavorful liquid as possible (see Tip, below)
24
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months