After cooking fresh lobster, reserve the shells to use in preparing this flavorful stock. It greatly enhances the taste of our lobster risotto.
- Shells from 2 cooked lobsters
- 1 Tbs. olive oil
- Tops from 2 leeks, roughly chopped
- 1/2 fennel bulb plus trimmings, roughly chopped
- 1 tomato, diced
- 1/2 cup dry white wine
- 8 cups cold water
- 1 bouquet garni (thyme, parsley and bay leaf,
tied with kitchen string)
Using your hands or a large spoon, remove the gills and inner organs from the lobster abdomen shells and discard. Place all the shells on a baking sheet and roast until they are dry and crisp but not browned, about 20 minutes.
Meanwhile, in a large stockpot over medium heat, warm the olive oil. Add the leeks and fennel and cook until just soft but not browned, about 5 minutes. Add the tomato and cook for 2 minutes. Add the wine and stir to scrape up the browned bits from the pan bottom. Add the roasted lobster shells, the water and bouquet garni, cover the pot and bring to a boil. Reduce the heat so the stock is just simmering and simmer, covered, for 1 hour, watching carefully so the stock does not boil over.
Strain the stock into a large bowl. If not using the stock immediately, let it cool to room temperature, then cover with plastic wrap and refrigerate up to overnight. Makes 8 cups.