Lobster Stock
Rich lobster stock base made by simmering lobster shells, vegetables, and fish stock, suitable for use as a foundation for other dishes.
Ingredients
lobster shells (cracked)
to taste
onion (diced)
to taste
fennel (diced)
to taste
carrot (diced)
to taste
scallion (diced)
to taste
fish stock (to cover)
to taste
tomato paste
to taste
ground pepper
to taste
herb bundle (bouquet garni)
1 bunch
garlic (minced)
to taste
olive oil (for sautéing)
2 tbsp + to taste
Instructions
1
Sauté vegetables
In a pot, heat 2 tbsp olive oil, add onion, fennel, carrot, scallion, and a pinch of salt, sauté over medium heat for 4 minutes without browning.
2
Sauté lobster shells
In another pot, heat remaining olive oil over high heat, and sauté lobster shells until colored.
3
Combine
Discard the oil from the lobster shells, add to the vegetable pot, add fish stock to cover all ingredients, add tomato paste and ground pepper.
4
Simmer
Cover the pot and simmer over medium heat for 30 minutes, skimming off foam.
5
First strain
Strain the broth into another pot, crush the shells to extract essence.
6
Reduce
Reduce the broth to 2.5 dl, then strain again, and repeat to reduce the broth by half.
