Lobster Stock

Gather your ingredients

Chop the carrots, slice the fennel, onions, and leeks

Remove the gills from the lobster bodies

Break up the shells with whatever method works best for you. Try wrapping them in a towel and smashing with a rolling pin. In the picture I was jabbing them with a wooden spoon. That was a lot of work

Heat some oil in a large stock pot. Over medium heat, saute the shells till fragrant, but not browned.

Stir in veggies

and saute till the vegetables start to brown.

Deglaze with the white wine.

Stir in the tomatoes and herbs.

Fill the pot about 2/3 full with water. Bring to a boil and then reduce to a simmer for about 2 hours.

Strain through a fine sieve, pressing out all the liquids. I like to use different layers. Here you see a coarse strainer over a china hat, over a very fine nylon filter (used to clean frying oil).

I then portion into 1 cup servings, and vacuum pack before freezing.