- Serves: Makes 1.5 litres
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 4 lobsters carcasses
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 carrot, diced
- 1 stick of celery, diced
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 4 tbsp brandy
- 1.75 litres fumet, (concentrated fish stock)
- handful of stalks parsley
- 1-2 sprigs of tarragon
1. Preheat the oven to 190°C/gas 5.
2. Clean the carcasses, making sure the inside of the chest is removed - it would give a bitter taste if roasted. Smash the shells using the flat side of a meat tenderiser. Put them in a roasting pan and roast for about 20 minutes, stirring occasionally, until almost caramelised.
3. Transfer the carcasses to a stockpot or large saucepan. Add the oil and warm over medium heat. Add the diced onion, carrot and celery, and sweat for a minute or so.
4. Stir in the tomato paste and flour, and cook for another 2 minutes.
5. Deglaze the pan with the brandy, scraping the bottom of the pan to gather up all the little bits of lobster.
6. Pour in the fumet and bring to a simmer. Add the parsley and tarragon. Cook for 1 hour.
7. Pour the stock through a conical sieve (chinois), or muslin-lined fine sieve. Discard the debris. Unless using immediately, allow the liquid to cool completely before storing in the fridge.
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