Recipe information
Yield
Makes about 4 cups
Ingredients
shells and heads from 2 cooked 1 1/4-pound lobsters
1 large carrot
1 onion
1/4 cup vegetable oil
2 tablespoons tomato paste
1 cup dry white wine
8 cups water
Preparation
With back of a heavy knife crush lobster shells and heads. Chop carrot and onion. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up, about 15 minutes. Stir in carrot, onion, tomato paste, and wine and simmer until most of wine is evaporated. Add water and simmer until liquid is reduced to about 4 cups, about 1• hours. Pour stock through a fine sieve into a heat proof bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.
