Lobster Stock

Photo: flickr user Vagabond Shutterbug

Ingredients

2 tablespoons oil

Chopped shells of 2 roasted

or boiled lobsters

1 lrg onion chopped

1 small carrot chopped

1/2 medium celery stalk chopped

1 cup white wine

2 mediums tomatoes chopped

cup (or ½ canned plum tomatoes)

1 bay leaf

Salt to taste

6 cups water

Preparation

In a large saucepan over high heat, heat the oil and saute the shells, onion, carrot and celery for 5 minutes, stirring. Add the wine, tomatoes and, bay leaf, salt and 6 cups water. Reduce the heat to medium, partly cover, and simmer for 40 minutes. Strain and discard the solids. May be covered and refrigerated for 2 days or frozen.

This recipe yields 4 to 5 cups.

Yield: 4 to 5 cups