Lobster Stock

[kirra]

Lobster Stock
Maguy Le Coze & Eric Ripert; Le Bernardin Cookbook

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

Preparation:

Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot). Stir them slightly and continue cooking, stirring from time to time until the shells are well browned but not burned, about 5 minutes.

Add the brandy, garlic, shallots, and fennel. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Stir in the tomato paste. Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.

Stir in the water and bring to a boil. Boil for 15 minutes. Remove from the heat and let stand for 10 minutes. 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). Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Note: 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. Makes about 2 1/2 cups.