Lobster Stock Ingredients:
4 tablespoons extra virgin olive oil
Reserved lobster shells from 4 lobsters
2 medium (1 pound) onions, root end removed, peeled, and coarsely chopped
2 to 3 (1/2 pound) carrots, peeled and coarsely chopped
2 garlic cloves, peeled and chopped
1 bulb fennel, washed and coarsely chopped
2 stalks celery, washed and coarsely chopped
1 leek, trimmed, carefully washed to remove any sand, and coarsely chopped
2 cups canned whole tomatoes, chopped
1 cup dry white wine
Salt
Bouquet garni (bay leaf, peppercorns, thyme)
8 tablespoons (1 stick) unsalted butter
Lobster Stock Procedure:
Heat olive oil in a stock pot. Add the lobster shells and brown on all sides, about 10 to 15 minutes. Add all the vegetables except the canned tomatoes and simmer the mixture gently for 10 minutes. Add the white wine and cook over high heat until all the wine has evaporated. Add the tomatoes and simmer for 10 minutes. Pour in 1 quart boiling water and the bouquet garni. Bring to a boil, lower the heat, and simmer gently for 1 hour. Strain the sauce through a fine strainer and return it to a clean pan. Cook the sauce until about 1 1/2 cups remain. Taste and add more salt if you like. Whisk the butter into the sauce just before serving.
Submitted By: Chef David Reynoso
Recipe Author: Chef David Reynoso
Chef's Background:
Chef Positions: Italian Trattoria Mangia, Kenosha, Wisconsin
Tuttaposto Mediterranean Tavern, Chicago
Pades Restaurant, Verden, Germany
Spoodles at the Walt Disney World Boardwalk Resort in Orlando, Florida,
Café Louis
The Butcher Shop
B&G Oysters
Al Forno
Awards: Won 2006 StarChefs.com Rising Stars Award
Recipe Source: http://blogs.providencejournal.com/arts-entertainment/lifestyles/recipes/2010/10/recipe-lobster-stock-0.54659600.html+&cd=1&hl=en&ct=clnk&gl=us