Lobster Stock

What do you do when you have a ton of leftover lobster carcasses? If your answer is "throw them away, of course - the delicious lobster meat is gone and that's trash" then that answer is wrong! Take the shells and make a delicious, rich lobster stock. The stock is very versatile - use it as a base for a lobster bisque, seafood soups, chowders, seafood pot pies, etc.

After you eat the lobsters, scoop out the thick roe on the inside and save that for another use. My mom is going to make porridge with it tonight, which is also very exciting - but beware of the cholesterol levels, if that's an issue for you. Also, remove the gills and any innards.

Simmering the stock made my apartment smell amazing and seafood-y (is that a word?). I think the first thing I'm going to make is lobster miso soup, much like the kind made from the heads of sweet shrimp at Japanese restaurants (amaebi). Just add some miso and a few cubes of tofu and I'll be good to go!

Lobster Stock

Makes about 2-3 quarts

Carcasses and shells from two lobsters

3 Tbps canola or vegetable oil

1 onion, cut into wedges

1 carrot, cut into chunks

2 Tbps tomato paste or 2 tomatoes, chopped

1/3 cup mirin

1/3 cup dry white wine (or 2/3 cup if not using mirin)

8-10 cups water

Heat oil in large stockpot over medium heat. When the oil is hot (but not smoking), add lobster shells. Stir often with a wooden spoon until they are browned, about 15 minutes. The longer you deepen the color, the more flavorful the stock will be.

Add onion, carrot, tomato paste (or tomatoes), mirin and wine. Cook until the wine has evaporated by half. Add water and bring stock to a simmer. Continue to simmer for an hour, uncovered. Strain stock and keep at room temperature for up to a day, or refrigerate for a week. Freeze for up to three months.