Lobster Stock

• 3 tablespoons corn oil
• 1 pound cleaned, uncooked lobster shells (from about three 1 3/4-pound lobsters), coarsely chopped
• 1/4 cup brandy
• 2 medium cloves garlic, peeled and cut across into very thin slices
• 3 large shallots, peeled and cut across into very thin slices
• 1/4 small fennel bulb, cut across into very thin slices
• 2 tablespoons tomato paste
• 4 cups water

1. Heat the oil in a large, wide pot over high heat until just smoking.
2. Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot).
3. Stir them slightly and continue cooking, stirring from time to time, until the shells are well browned but not burned, about 5 minutes.
4. Add the brandy, garlic, shallots, and fennel.
5. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot.
6. Stir in the tomato paste.
7. Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.
8. Stir in the water and bring to a boil.
9. Boil for 15 minutes.
10. Remove from the heat and let stand for 10 minutes.
11. Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
12. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

corn oil, lobster, brandy, garlic, shallots, fennel bulb, tomato paste, water

Taken from www.cookstr.com/recipes/lobster-stock (may not work)