Lobster Stock

• 2 tablespoons canola oil
• 3 pounds lobster shells (from 4 2-pound lobsters), coarsely chopped
• 1/2 cup brandy
• 1/2 cup dry sherry
• 1 tablespoon tomato paste
• 2 plum tomatoes, chopped
• 1 medium Spanish onion, chopped
• 2 medium stalks celery, chopped
• 12 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme
• 1 bay leaf
• 12 black peppercorns

1. Heat the oil in a large stockpot over high heat until it begins to smoke.
2. Add the lobster shells and cook, stirring occasionally, for 5 minutes.
3. Add the brandy and sherry and boil until completely evaporated.
4. Stir in the tomato paste and cook for 30 seconds.
5. Add the tomatoes, onion, celery, parsley, thyme, bay leaf, peppercorns, and 3 quarts cold water.
6. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 45 minutes.
7. Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
8. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

canola oil, lobster, brandy, sherry, tomato paste, tomatoes, spanish onion, stalks celery, parsley, thyme, bay leaf, black

Taken from www.epicurious.com/recipes/food/views/lobster-stock-382871 (may not work)