Lobster Stock

Recipe Ingredients

4		Uncooked lobster shells
		(or 6 cooked shells)
1 tablespoon	15ml	Olive oil
1		Onion - coarsely chopped
3		Garlic cloves - coarsely chopped
3 tablespoons	45ml	Tomato paste
2 cups	474ml	Tomato juice
1 1/2		Water
1 tablespoon	15ml	Black peppercorns
1 tablespoon	15ml	Bay leaf (small)

Recipe Instructions

Wrap lobster skeletons in old kitchen towel and crush with rolling pin into walnut-sized pieces. Drain shells in a colander set over a bowl to catch excess juice. Reserve the liquid.

Heat olive oil over medium-high heat in large, heavy stockpot. Add lobster shells and stir for 5 minutes, until slightly golden. Add onion and garlic and cook until vegetables have begun to soften, 3 to 4 minutes. Add tomato paste and stir continuously for 2 more minutes. Add tomato juice, water, peppercorns, bay leaf and reserved lobster juice. Simmer mixture, partially covered, over medium heat for 25 minutes. Don't let the stock boil or it will have a slightly soapy taste.

Strain stock through colander into clean pan, pressing firmly on solids to extract any remaining liquid. Discard solids. Bring stock to a simmer and reduce to about 1 1/2 quarts of lobster stock. Strain through sieve.

This recipe yields 6 cups.

Each 1/2 cup: 12 calories, 4 mg sodium, 0 cholesterol, 1 gram fat, 2 grams carbohydrates, 0 protein, 0.12 grams fiber

Source:
The Los Angeles Times, 11-11-1998

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