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

Am Sat, 11 Dec 2004 04:28:53 -0600 schrieb jmcquown:

> 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.)

I might add fennel and a glass of white wine.

Petra in Hamburg, Germany

Am Sat, 11 Dec 2004 04:28:53 -0600 schrieb jmcquown:

> 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.)

I might add fennel and a glass of white wine.

Petra in Hamburg, Germany

On Sat, 11 Dec 2004 04:28:53 -0600, "jmcquown"
> wrote:

>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
>

Okay, first of all..what are you doing up so late? LOL

Second..how about a seafood stew, like we were talking about a few
days ago. You could add fish..and have meals for several days in a
row. And if you do it San Francisco style, you could have cioppino!!!

You want a recipe for cioppino? I got one....

Just an idea..which is totally not what you were asking, I know.. LOL

Christine

On Sat, 11 Dec 2004 04:28:53 -0600, "jmcquown"
> wrote:

>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
>

Okay, first of all..what are you doing up so late? LOL

Second..how about a seafood stew, like we were talking about a few
days ago. You could add fish..and have meals for several days in a
row. And if you do it San Francisco style, you could have cioppino!!!

You want a recipe for cioppino? I got one....

Just an idea..which is totally not what you were asking, I know.. LOL

Christine

"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
>
>

Hi Jill,

My Mom and I have made lobster bisque every Christmas day for as long as I
can remeber. This year is my first that I'm not going to be able to go home
for Christmas, so I think that I'm going to make some anyway to share with
the people that were nice enough to include me in their Christmas. Anyway,
we use the following seasonings:
Onion
Celery
Parsley (fresh sprigs)
bay leaf

Cheers,
Carrie

"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
>
>

Hi Jill,

My Mom and I have made lobster bisque every Christmas day for as long as I
can remeber. This year is my first that I'm not going to be able to go home
for Christmas, so I think that I'm going to make some anyway to share with
the people that were nice enough to include me in their Christmas. Anyway,
we use the following seasonings:
Onion
Celery
Parsley (fresh sprigs)
bay leaf

Cheers,
Carrie

Christine Dabney wrote:
> On Sat, 11 Dec 2004 04:28:53 -0600, "jmcquown"
> > wrote:
>
>> Okay, kilikini wants me to use my lobster tails. 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
>>
>
> Okay, first of all..what are you doing up so late? LOL
>
I went to bed; couldn't sleep, got back up LOL

> Second..how about a seafood stew, like we were talking about a few
> days ago. You could add fish..and have meals for several days in a
> row. And if you do it San Francisco style, you could have cioppino!!!
>
> You want a recipe for cioppino? I got one....
>
> Just an idea..which is totally not what you were asking, I know.. LOL
>
> Christine

My tongue is all set for a nice creamy bisque with pieces of lobster in a
lovely creamy soup... but I'll still take your recipe for cioppino!

Jill

Christine Dabney wrote:
> On Sat, 11 Dec 2004 04:28:53 -0600, "jmcquown"
> > wrote:
>
>> Okay, kilikini wants me to use my lobster tails. 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
>>
>
> Okay, first of all..what are you doing up so late? LOL
>
I went to bed; couldn't sleep, got back up LOL

> Second..how about a seafood stew, like we were talking about a few
> days ago. You could add fish..and have meals for several days in a
> row. And if you do it San Francisco style, you could have cioppino!!!
>
> You want a recipe for cioppino? I got one....
>
> Just an idea..which is totally not what you were asking, I know.. LOL
>
> Christine

My tongue is all set for a nice creamy bisque with pieces of lobster in a
lovely creamy soup... but I'll still take your recipe for cioppino!

Jill

"jmcquown" > wrote in
:

> Christine Dabney wrote:
> > On Sat, 11 Dec 2004 04:28:53 -0600, "jmcquown"
> > > wrote:
> >
> >> Okay, kilikini wants me to use my lobster tails. 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
> >>
> >
> > Okay, first of all..what are you doing up so late? LOL
> >
> I went to bed; couldn't sleep, got back up LOL
>
> > Second..how about a seafood stew, like we were talking about a few
> > days ago. You could add fish..and have meals for several days in
> > a row. And if you do it San Francisco style, you could have
> > cioppino!!!
> >
> > You want a recipe for cioppino? I got one....
> >
> > Just an idea..which is totally not what you were asking, I know..
> > LOL
> >
> > Christine
>
> My tongue is all set for a nice creamy bisque with pieces of lobster
> in a lovely creamy soup... but I'll still take your recipe for
> cioppino!
>
> Jill
>
>

me too! Best post it.

--
Starchless in Manitoba.
Type 2 Diabetic

"jmcquown" > wrote in
:

> Christine Dabney wrote:
> > On Sat, 11 Dec 2004 04:28:53 -0600, "jmcquown"
> > > wrote:
> >
> >> Okay, kilikini wants me to use my lobster tails. 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
> >>
> >
> > Okay, first of all..what are you doing up so late? LOL
> >
> I went to bed; couldn't sleep, got back up LOL
>
> > Second..how about a seafood stew, like we were talking about a few
> > days ago. You could add fish..and have meals for several days in
> > a row. And if you do it San Francisco style, you could have
> > cioppino!!!
> >
> > You want a recipe for cioppino? I got one....
> >
> > Just an idea..which is totally not what you were asking, I know..
> > LOL
> >
> > Christine
>
> My tongue is all set for a nice creamy bisque with pieces of lobster
> in a lovely creamy soup... but I'll still take your recipe for
> cioppino!
>
> Jill
>
>

me too! Best post it.

--
Starchless in Manitoba.
Type 2 Diabetic

In article >, "jmcquown"
> writes:

>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.)

Saffron.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >, "jmcquown"
> writes:

>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.)

Saffron.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Petra Hildebrandt" > wrote in message
...
> Am Sat, 11 Dec 2004 04:28:53 -0600 schrieb jmcquown:
>
>> 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.)
>
> I might add fennel and a glass of white wine.
>
> Petra in Hamburg, Germany
===========

Really? I was thinking 2 glasses of white wine - 1 for the stock and 1 for
the cook!

Cyndi

"Petra Hildebrandt" > wrote in message
...
> Am Sat, 11 Dec 2004 04:28:53 -0600 schrieb jmcquown:
>
>> 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.)
>
> I might add fennel and a glass of white wine.
>
> Petra in Hamburg, Germany
===========

Really? I was thinking 2 glasses of white wine - 1 for the stock and 1 for
the cook!

Cyndi

On 2004-12-11, jmcquown > wrote:

> 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.)


Here's a slight paraphrase of the recipe for Lobster Bisque from Larousse
Gastronomique.

LOBSTER BISQUE

Set aside 3 pints of consomme, or fish stock[1].

In a pan, sweat 5-6 T fine miropoix in 3 T butter.

In another pan, cook 6 T white rice in 2 C fish stock till soft.

Quarter lobster tails and add to saute with s&p and a bouquet garni and
saute till tails turn red.

Heat 1/4 C Cognac and add to lobster tails and set alight.

Add 1/2 C of white wine to saute and reduce by 2/3rds. Add 2/3 C of fish
stock and cook gently for 10 mins.

Remove the lobster pieces. When cool, shell the meat and fine mince and set
aside.

Pound the lobster shells and rice and add to cooking liquor, then run through
a fine sieve[2]. Place puree in pan and add remaining stock and boil for 5-6
mins.

Finally, add a dash of cayenne, 2/3 C cream, and 4 T butter, and the minced
lobster tail meat.

Garnish and serve.

[1]If you don't have the makings for fish stock, you might try Knorr fish or
shrimp bullion. It's better than nothing. Even instant Japanese bonito broth
(dashi) will do in a pinch. Just don't make any of these too strong or
they'll overpower the lobster.

[2] Myself, I'd lose the pounded shell bit and just add the rice and puree
with my stick blender, but run what ya' brung.

enjoy =D
nb

On 2004-12-11, jmcquown > wrote:

> 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.)


Here's a slight paraphrase of the recipe for Lobster Bisque from Larousse
Gastronomique.

LOBSTER BISQUE

Set aside 3 pints of consomme, or fish stock[1].

In a pan, sweat 5-6 T fine miropoix in 3 T butter.

In another pan, cook 6 T white rice in 2 C fish stock till soft.

Quarter lobster tails and add to saute with s&p and a bouquet garni and
saute till tails turn red.

Heat 1/4 C Cognac and add to lobster tails and set alight.

Add 1/2 C of white wine to saute and reduce by 2/3rds. Add 2/3 C of fish
stock and cook gently for 10 mins.

Remove the lobster pieces. When cool, shell the meat and fine mince and set
aside.

Pound the lobster shells and rice and add to cooking liquor, then run through
a fine sieve[2]. Place puree in pan and add remaining stock and boil for 5-6
mins.

Finally, add a dash of cayenne, 2/3 C cream, and 4 T butter, and the minced
lobster tail meat.

Garnish and serve.

[1]If you don't have the makings for fish stock, you might try Knorr fish or
shrimp bullion. It's better than nothing. Even instant Japanese bonito broth
(dashi) will do in a pinch. Just don't make any of these too strong or
they'll overpower the lobster.

[2] Myself, I'd lose the pounded shell bit and just add the rice and puree
with my stick blender, but run what ya' brung.

enjoy =D
nb

"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
>
>

Got any dried shrimp in your pantry? Or some shrimp shells? Those would be
good in the stock too, just to complement the lobster but not enough to take
over. I think I'd use the same stock ingredients you're using, maybe not
the parsley, but maybe I would. Dunno, never have.

Jack Sopa

"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
>
>

Got any dried shrimp in your pantry? Or some shrimp shells? Those would be
good in the stock too, just to complement the lobster but not enough to take
over. I think I'd use the same stock ingredients you're using, maybe not
the parsley, but maybe I would. Dunno, never have.

Jack Sopa

On Sat, 11 Dec 2004 13:46:10 GMT, Hahabogus >
wrote:

>"jmcquown" > wrote in

>> My tongue is all set for a nice creamy bisque with pieces of lobster
>> in a lovely creamy soup... but I'll still take your recipe for
>> cioppino!
>>
>> Jill
>>
>>
>
>me too! Best post it.

Okay, but it will have to wait til Monday, as I am working this
weekend. Assuming I can find the recipe in my box of recipes that I
brought with me.

Christine

On Sat, 11 Dec 2004 13:46:10 GMT, Hahabogus >
wrote:

>"jmcquown" > wrote in

>> My tongue is all set for a nice creamy bisque with pieces of lobster
>> in a lovely creamy soup... but I'll still take your recipe for
>> cioppino!
>>
>> Jill
>>
>>
>
>me too! Best post it.

Okay, but it will have to wait til Monday, as I am working this
weekend. Assuming I can find the recipe in my box of recipes that I
brought with me.

Christine

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
>
>

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
>
>

Chef R. W. Miller > wrote:

> 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)
[snip]

Lifted verbatim without attribution from
<http://homecooking.about.com/library/archive/blsea74.htm>.

Victor

Chef R. W. Miller > wrote:

> 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)
[snip]

Lifted verbatim without attribution from
<http://homecooking.about.com/library/archive/blsea74.htm>.

Victor