Lobster Stock

Makes about 2 qts.

I have this weird fascination with making lobster stock. It has so much flavor and I don’t know of any home cook that makes it. Now you can and I promise you it will elevate the flavor and richness to any recipe!

1 tbl. EVOO
shells from 2 lobsters
1 tbl. peppercorns
1 ea. Spanish onion, peeld & rough chopped
2 ea. stalks celery, rough chopped
2 ea. carrots, rough chopped
4 ea. cloves garlic
4 ea. sprigs thyme
6 ea. bay leaves
2 cups dry white wine
1 small can (xx oz.) diced tomatoes
4 qts. water

Heat the evoo in a large pot. When the oil is hot add the lobster shells and cook until bright red and almost caramelized looking (this is very importantly in order to get a deep rich stock). Add the celery, carrots & onions and cook for 5 minutes until vegetables start to brown. Add remaining ingredients and simmer for 1 hour. Strain the stock and refrigerate. The stock will stay for 3-4 days or you can freeze it.