Lobster Stock

Yield: 1.5 litres

Preparation time is 2 hours

Ingredients

• Carcasses of 4 lobsters
• 1 onion, peeled and cut in quarters
• 1 carrot, cut into 4 pieces
• 1 celery stick, cut in four pieces
• 2 tablespoons of tomato paste (30 millilitres)
• 2 tablespoons flour (30 grams)
• ¼ cup of Brandy (60 millilitres)
• 7 cups of fumet (1 litre 750 millilitres)
• handful of parsley stalks
• tarragon

Directions

1. Preheat the oven to 375 degrees Fahrenheit
2. Take the four lobster carcasses and make sure to take the inside of the chest out. It would give a bitter taste if roasted. With the flat part of a meat tenderizer, smash the shells. Put them in a roasting pan and cook them in the oven until they become almost caramelized.
3. Remove the carcasses from the oven and from the pan. Put the carcasses in a pot and add the mirepoix of onions, carrots and celery. Add the tomato paste and the flour and cook for another two minutes. Deglaze the pan with the Brandy and with a spatula, scrape the bottom of the pan to gather all the little bits of lobster. Top the carcasses with the fumet and bring to a simmer. Add the parsley and tarragon and cook for 1 hour.
4. Sieve the stock, discarding the bones and keeping the liquid.