Lobster Stock

Recipe Ingredients

4		Lobsters - (1 1/2 lbs ea)
		(or 4 pounds crayfish)
8 tablespoons	120ml	Unsalted butter - (1 stick)
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - finely chopped (medium)
2		Carrots - peeled, chopped
2		Celery stalks - peeled, chopped
1 1/2 teaspoons	7.5ml	Salt
2 cups	474ml	Dry white wine
1 cup	237ml	Madeira
5 cups	1185ml	Fish stock, clam juice, or water
3 cups	711ml	Tomato juice
1		Garlic head, with skins - halved horizontally
1/2		Fresh parsley, with stems
1 tablespoon	15ml	Black peppercorns
2		Bay leaves
1 1/2 teaspoons	7.5ml	Dried tarragon
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Cayenne pepper

Recipe Instructions

Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.

Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.

Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.

This recipe yields about 6 3/4 cups of stock.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A22 broadcast 11-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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