Lobster Stock

So, this past July 4th, for my husband's birthday, we had lobster rolls.  We bought steamed lobsters from our local fish store, and took out all the meat.  I had 8 lobsters in total, and got 5 quarts of stock.  You can make less, of course.  This stock is totally worth the effort.  You can use it for soup, lobster spaghetti, bourbon bacon oysters, or any fish based dish.  Do not be tempted to add vegetable stock, fish stock, or chicken stock.  Let the lobster do all the work!!

The first thing you will do is put all the lobster shells on a parchment lined sheet pan, heads and all.  With the oven on 400, you will roast the shells on the middle shelf for about 45 minutes.  If your shells start to burn, cover loosely with foil.  Remove and allow to cool for 15 minutes.

in a large stockpot, add 2 -3 tbsp olive oil, and all the lobster shells, saute on medium for 3 minutes.

Add 1/2 cup good white Sauvignon blanc or pinot grigio. Let reduce by half, and add enough water so the pot is 2/3 full.  Do not completely cover the shells with water.  Add 1 bay leaf, 1 roughly chopped onion, a bunch of thyme sprigs, a few peppercorns, 2 stalks of celery, 2 tbsp tomato paste, and 1 tsp kosher salt.  Bring to a boil, reduce to low simmer and cook for several hours, at least 3.  The stock is best if covered and let to sit overnight with shells and all.  

When cool, discard all the shells, and strain through a fine sieve to remove all solids.  Use immediately, or freeze in quart containers for future use.