Lobster Stock
Ingredients
3 pounds uncooked lobster shells
1/4 cup olive oil
2 leeks, washed and sliced
1/2 onion, sliced thin
4 carrots, peeled and sliced
3 ribs celery, sliced thin
2 tablespoons tomato paste
6 sprigs parsley
2 to 3 fennel stalks (optional)
2 cups white wine
8 cups water (or chicken stock if you want a richer stock)


Instructions
Rinse and dry the lobster shells. If you're using the heads, remove and
discard the gills and stomach. Grind the shells in a food processor or wrap
them in a towel and crush with a mallet. Heat the oil in a heavy pot, add
the shells, and cook over medium-high heat until bright red. Add the leeks,
onion, carrots, and celery, reduce the heat to medium, and cook until the
vegetables are softened but not browned. Stir in the tomato paste and cook 1
minute.

Add the parsley, (optional) fennel stalks, wine, and water (or chicken
stock); bring to a simmer and cook gently for 1 to 1-1/2 hours. Strain, cool
thoroughly, and refrigerate or freeze.

Yield: about 2-1/2 quarts

"jmcquown" > wrote in message
.. .
> Okay, kilikini wants me to use my lobster tails. I was going to simply
> broil them brushed with butter, garlic and Penzey's Bonnes Herbs but...
I'm
> a soup-a-holic. I'm thinking lobster bisque. I have 4 slipper lobster
> tails, about 1 lb including shells. I would like to make lobster stock
> using the shells, so I can make a bisque without using vegetable or
chicken
> stock or a soup base.
>
> What seasonings would I add along with the lobster shells and water? I'm
> thinking onion, carrot, celery, garlic, bay leaf, leek, parsley,
> peppercorns. Suggestions are what I'm after. (Yes, I know how to make the
> bisque, just not the stock.)
>
> Jill
>
>