Lobster Stock

• 5.7 kg / 12.5 lbs lobster heads
• 2.25 kg / 5.5 lbs white fish bones
• 1.75 kg / 4 lb onion mirepoix
• 85g / 3 oz chopped Garlic
• 1/13kg / 3 lbs tomato plum rough chopped
• 1 kg / 2 lb leek mirepoix
• 1 kg / 2 lb carrot mirepoix
• 40g / 6 T sweet UNSMOKED paprika
• 1 kg / 1 qt white wine
• 475g / 1 pint brandy
• 25 kg / 25 litres water
• 432g / 16 floz canola blend oil
• 226g / 8oz tomato paste
• 85 g Kosher Salt

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• Gather and measure all ingredients
• Roast lobster heads in a large rondo with 2 cups of blend oil.  Flambé with brandy. Remove from the rondo and set aside.
• In the same pot over medium heat, sweat onions, carrots, garlic, and leeks until caramelized.
• Add sweet paprika and tomato paste and sweat without burning for 10 seconds until fragrant.
• Add chopped tomatoes, lobster bodies and cook for 5 minutes.
• Add white wine and reduce by half.
• Add water, bring to a boil, and simmer for 30 minutes, then add fish bones and simmer for another 30 minutes.
• Remove from the heat, add kosher salt and let infuse for 2 hours.
• Strain in a fine chinois.

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