Lobster Stock

• 5.7 kg / 12.5 lbs lobster shells
• 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
• Using high flame (High heat @325 degrees if using a tilt skillet) roast lobster shells in a large rondo/braiser/tilt skillet with 16oz of blended oil until shells turn deep red and caramelization begins to happen on the bottom of the pan, about 5-10 minutes
• Add the brandy to the lobster shells and flambe.
• Once flames die down, remove the shells from the braiser and set aside.
• In the same braiser, lower the heat to medium flame (if using a tilt switch to low heat), add the onions, carrots, garlic, and leeks and cook for about 15 minutes until the vegetables are very caramelized.
• Add sweet paprika and tomato paste, mix well and cook without burning for until fragrant, about 2-5 minutes
• Add chopped tomatoes, lobster bodies, mix well and cook for 5 minutes.
• Add white wine to deglaze the pan, ensuring to get all of the caramelization off of the bottom of the pan then reduce by half.
• Add water, bring to a boil, then lower heat and simmer for 30 minutes
• Add the fish bones and simmer for another 30 minutes.
• Turn off the heat, add the kosher salt and let infuse for 2 hours.
• Strain with a fine chinois into large cambros
• Cool with an ice wand, label and reserve for service

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• Lobster shells should only be used once
• Lobster shells should NOT be pre-roasted. They should always be cooked in the same pot as the rest of the ingredients
• Flavors are developed from the caramelization of the shells and vegetables. DO NOT rush the process