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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 lobster carcasses |
1 chopped carrot |
1 chopped celery rib |
1 chopped onion |
5 minced garlic cloves |
1 bay leaf |
1 thyme sprig |
2 tablespoons olive oil |
16 cups water. |
Directions:
1. To make lobster stock: Split the lobster carcasses down the middle and remove the grain sac.
2. Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
3. Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.
4. Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.
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