Recipe - Lobster Stock

4 Lobsters; (1 One half lbs ea.) OR
4 pound Crayfish
8 tablespoon Unsalted butter; (1 stick)
One fourth cup Olive oil
2 md Onions; finely chopped
2 Carrots; peeled and chopped
2 Stalks celery; peeled and
chopped
1 One half teaspoon Salt
2 cup Dry white wine
1 cup Madeira
5 cup Fish stock; clam juice, or
Water
3 cup Tomato juice
1 Head garlic; with skins, cut
in half horizontally
One half bn Fresh parsley; with stems
1 tablespoon Black peppercorns
2 Bay leaves
1 One half teaspoon Dried tarragon
1 teaspoon Dried thyme
One half teaspoon Cayenne

Bring a large stockpot of water to a rolling boil, add lobsters, and cook
at a fast boil until done, about 10 minutes. Transfer to a bowl of iced
water to cool, then remove and reserve tail and claw meat for another use.
Do this messy job over a bowl to reserve drippings. Crush shells, which
will be the base for the stock, using a mallet or hammer, then grind as
fine as possible with reserved drippings in a food processor.

Melt butter and oil in a large stockpot over mediumhigh heat. Cook onions,
carrots, celery, and salt until golden, about 10 minutes. Stir in crushed
shells, white wine, and Madeira. Turn heat to high and cook until liquid is
reduced by half.

Add clam juice and tomato juice. Bring to a boil and carefully skim and
discard foam that rises to surface. Add remaining ingredients and cook at a
simmer, uncovered, 1 hour 15 minutes.

Strain through a fine sieve and refrigerate up to 2 days or freeze
indefinitely.

Yield: 6 Three fourths cups TAMALES WORLD TOUR SHOW #WT1A22

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #806 by Holly Butman
butma001@acpub.duke.edu on Sep 25, 1997