Here’s the technique for taking the cleaned lobster bodies (minus their claws, tails, and innards) and turning them into lobster stock for use in sauces, soups, and other dishes.
4 Lobster Body Shells (cleaned of innards) & Legs
1/3 cup Cognac
5 Carrots, peeled & roughly chopped
1/2 head of Celery, leaves removed, ribs roughly chopped
2 Onions, peeled & roughly chopped
1/2 bunch Fresh Thyme
1/2 bunch Fresh Fennel
1. Tear or cut up the lobster bodies into large chunks and sauté them in a little oil over medium heat until their shells turn orange, stirring occasionally.
2. Move the toasted shells to a stock pot and crush them lightly with a wooden spoon. Continue to brown.
3. Drizzle in the cognac, then add the carrots, celery & onions.
4. Sweat briefly to start the vegetables cooking down, then fill the pot with water. Add the thyme & fennel.
5. Simmer for 1 hour, stirring occasionally.
6. Strain out the solids & discard them. Use the stock in recipes or chill/freeze for later use.