June 2000
Having lobster stock around is like money in the bank. You can use the stock for soups, chowders or sauces.
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2
lobster carcasses
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1
chopped carrot
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1
chopped celery rib
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1
chopped onion
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5
minced garlic cloves
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1
bay leaf
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1
thyme sprig
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2
tablespoons
olive oil
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16
cups
water
To make lobster stock:
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Split the lobster carcasses down the middle and remove the grain sac.
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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.
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Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 1 1/2 hours.
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Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.
