Name: Lobster Stock
Yield: Makes about 2 1/2 cups
Ingredients: 3 tablespoons corn oil; 1 pound cleaned, uncooked lobster shells (from about three 1 3/4-pound lobsters), coarsely chopped; 1/4 cup brandy; 2 medium cloves garlic, peeled and cut across into very thin slices; 3 large shallots, peeled and cut across into very thin slices; 1/4 small fennel bulb, cut across into very thin slices; 2 tablespoons tomato paste; 4 cups water

Tip:

Lobster Glacé: Place the lobster stock in a saucepan and bring to a boil. Lower the heat slightly and simmer until reduced to 1 scant cup. Store as above. A smart way to recycle your shells is to make a quick lobster stock (remouillage). Put the strained solids back in the pot, add enough water to barely cover, and boil for 12 minutes. Let stand for 10 minutes and strain again. Discard the solids. Store as above.

Recipe notes

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