lobster stock

A couple of weeks ago, Shaw's had chicken lobsters for $4.99 a pound, so I ended up buying two and having them for dinner two nights in a row. :) They were delicious. But what to do with the lobster shells? Christina, being the culinary whiz she is, suggested making lobster stock and using it in risotto, soups, etc. After a little searching, found two recipes (from La Bernadin cookbook and Gourmet magazine) and decided to meld them into one and tweak. I didn't have thyme, oregano or bay leaf and didn't feel like spending a fortune on herbs that I will use once, so I didn't add them. But I think the stock could be a lot better if I splurged and added them.

My apartment smelled incredible once the lobster was in the oven and I could smell it even building's hallways when I returned from a Trader Joe's run. Yum! (PS: I have no clue what happened to the font color.)

Chop up the lobster carcasses into smaller pieces. I found that using a hammer (with the shells in a bag so it doesn't fly everywhere) worked well and was quite satisfying. :) I also read in several places that I should bake the lobster carcasses at 450F for 15 minutes before I boil them, so I did. On this pan are the remains of two lobsters.

Two onions, diced large-ish. Two-thirds bag of celery, cut into two-inch pieces. Five slices of fresh ginger. Five cloves of garlic, sliced. Saute vegetables until they're soft in enough oil to cover the bottom of the stock pot. Add about half a cup of brandy (per La Bernadin). I didn't have brandy, so I borrowed my roommate's boyfriend's whiskey. Same difference?

I don't eat carrots; I think they're gross in every way. But I found that these things are palatable if smothered in enough garlic hummus to mask to the taste. Add them to your lobster stock after the 16 cups of water and the lobsters themselves.

Bring to a boil for a bit and then reduce heat to simmer for 1 1/2 hours. Strain and ladle into containers. Apparently, they'll keep for two months in the freezer.

Don't forget the salt and pepper!