Lobster Stock

Based on Gourmet, June 2000.

If you have lots of lobster shells and bodies, it's a pity to waste them. Make stock! (And, if you have the freezer space, you can just save them up over time as well.) As with any stock making, quantities aren't critical but this is roughly what I used.

Ingredients:
Bodies and other leftover parts of 8-12 lobsters

2 roughly chopped carrots

2 roughly chopped celery ribs

2 chopped onions

6 minced garlic cloves

2 bay leaves

3 thyme sprigs

Water to mostly cover lobster (about 6 to 8 quarts)

Cut the head off the lobster bodies and split open.

Add all the ingredients to a large pot. Bring to a boil and simmer for about 2 hours, stirring occasionally.

Strain through a cheesecloth-lined fine sieve (It may be easier to do a first pass through a coarser sieve). Cool and refrigerate up to 4 days or freeze.