red lobster

In addition to the wonderful duck skin I brought home from Les Gourmettes after the last class of the season, I also was privileged to receive 3 lobster shells. I used them to make 4 cups of lobster stock, 2 cups of which I have used to make luxurious Lobster Risotto. I happened to also have a frozen lobster tail in my freezer, so I’ve cooked the tail, used the meat for the risotto, and used that shell to make lobster oil, which is drizzled on top of the finished dish… truly outstanding!

In the next week, I plan to take the remaining 2 cups of lobster stock and make another dish, maybe a Maine lobster bisque…. I’ll decide upon that later and share with you what transpires. In the meantime, here is the recipe for the lobster stock… tomorrow the oil and risotto will be posted.

Lobster Stock

2 tablespoons canola oil
3 lobster cavities broken into medium pieces
1 carrot, peeled and diced
2 large shallots, peeled and minced
3-4 fresh sprigs of thyme
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup brandy
7-8 cups of cold water (or enough to completely cover the lobster shells in the pot)

In a large heavy pot heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up about 8 to 10 minutes.

Stir in carrot, shallot, and thyme and cook, stirring often, for another 5 minutes.

Meanwhile, whisk the tomato paste into the wine. Stir the tomato paste-wine mixture and the brandy into the pot and simmer until most of the liquid is evaporated.

Add the water and simmer until liquid is reduced to 4 or 5 cups, about 1 to 1 1/2 hours.

Pour stock through a fine sieve into an 8-cup Pyrex measuring cup or a heatproof bowl.

Rinse out the pot and return the stock leaving it on low heat and give it 10 more minutes for scum to float to the top, then skim it away. At this point, you could let it simmer and reduce it to concentrate the flavors if desired.

Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.

Makes 4 to 5 cups