Lobster Stock
Lobster Stock
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Lobster Stock

Preparation
20 MIN
Cooking
2 H
Makes
1.25 litres (5 cups), approximately
Freezes
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Ingredients

Preparation

  1. In a large saucepan, sauté the onion, celery, carrot, and garlic in the oil for about 3 minutes. Add the lobster shells and tomato paste and cook, stirring, for about 3 minutes.
  2. Deglaze with the wine and reduce by half. Add the tomato, peppercorns, bay leaf, and clove. Cover with water and bring to a boil. Simmer very gently, uncovered, for about 1 hour and 30 minutes. Pass through a fine sieve or through a sieve lines with several layers of cheesecloth. Let cool, then refrigerate or freeze.

Note

Rinse the lobster carcass before crushing.

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