Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lobster Stock 101 Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 17, 2021 Rate PRINT Share Close Yield: 3 quarts Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto. Ingredients Shells from 4 cooked lobsters, including carapaces 2 tablespoons olive oil 2 small onions, quartered 2 small carrots, peeled and cut into 1-inch pieces 2 celery stalks, cut into 1-inch pieces 4 garlic cloves 1 small fennel bulb, trimmed and quartered (optional) 1 can (14 ½ ounces) whole peeled plum tomatoes, chopped, including juice 2 cups dry white wine (optional) 8 whole black peppercorns 6 fresh thyme sprigs 6 fresh flat-leaf parsley sprigs 1 bay leaf Directions Remove head sacs (behind eyes) in carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break shells (some large pieces might remain). Heat oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add shells; cook until fragrant (do not let blacken), about 3 minutes. Stir in onions, carrots, celery, and garlic, and fennel (if desired). Cook, without stirring, until vegetables begin to brown, about 3 minutes. Add tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf. Fill pot two-thirds with cold water (about 4 1/2 quarts). Bring to a boil. Reduce heat; simmer. Skim froth from surface with a ladle. Cook until broth is aromatic and flavorful, about 1 hour 45 minutes. Carefully pour stock through a fine sieve set over a large bowl or container. Discard solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months. Originally appeared: Martha Stewart Living, July 2004 Rate It PRINT