Shellfish/Lobster Stock

Just like homemade beef or chicken stock, homemade shellfish stock has superior flavor and I think every seafood-loving cook should learn to make it to use in sauces and soups.

Recipe provided by

Ingredients

6 lobster bodiesShop

4 tablespoons vegetable oil
4 tablespoons butter
1 onion, chopped
1 leek, green part only, sliced
3 carrots, chopped
2 stalks celery, chopped
2 bay leaves
3 cups white wine
Glug of brandy
1 tablespoon Maine Sea Salt

Yield: 3 quarts

Directions

In a large pot, heat the oil over high heat. Add the shells and sear them for a few minutes, turning once, until they are lightly browned. Remove the shells and reserve.

Reduce the heat to medium and add the butter. Add the onion, leek, carrots, celery, and bay leaves and cook them until the onion begins to soften. Add the reserved shells,

wine, and brandy and simmer until the alcohol smell dissipates. Add 3 quarts of water and the salt. Cover the pot and simmer over low heat for 20–30 minutes. The liquid should be clear and the flavor sweet. Turn off the heat. Let the stock rest for 20 minutes, pour off the clear liquid, and discard all solids and sediment.