Lobster Stock

Recipe Ingredients

2 tablespoons	30ml	Oil
		Chopped shells of 2 roasted
		Or boiled lobsters
1		Onion - chopped (large)
1		Carrot - chopped (small)
1/2		Celery stalk - chopped (medium)
1 cup	237ml	White wine
2 cups	125g / 4.4oz	Tomatoes - chopped (medium)
		(or 1/2 cup canned plum tomatoes)
1		Bay leaf
		Salt - to taste
6 cups	1422ml	Water

Recipe Instructions

In a large saucepan over high heat, heat the oil and saute the shells, onion, carrot and celery for 5 minutes, stirring. Add the wine, tomatoes and, bay leaf, salt and 6 cups water. Reduce the heat to medium, partly cover, and simmer for 40 minutes. Strain and discard the solids. May be covered and refrigerated for 2 days or frozen.

This recipe yields 4 to 5 cups.

Source:
CHEF DU JOUR - (Show # DJ-9192) - from the TV FOOD NETWORK

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