To Make Lobster Stock

• 2 lobster carcasses
• 1 chopped carrot
• 1 chopped celery rib
• 1 chopped onion
• 5 minced garlic cloves
• 1 bay leaf
• 1 thyme sprig
• 2 tablespoons olive oil
• 16 cups water.

1. Split the lobster carcasses down the middle and remove the grain sac.
2. Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
3. Stir in the lobster carcasses and water.
4. Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.
5. Strain through a cheesecloth-lined fine sieve.
6. Cool and refrigerate up to 4 days or freeze up to 3 months.

carcasses, carrot, celery, onion, garlic, bay leaf, thyme, olive oil, water

Taken from www.epicurious.com/recipes/food/views/to-make-lobster-stock-103586 (may not work)