Proteus Lobster Stock
This versatile, flexible, versatile, and adaptable stock capable of assuming many forms as the base of your lobster dishes. This terse, reverent, and filled with the quiet dignity of something hard-won and elemental leaves nothing to waste while enhancing all the delicious sweet and briny flavors of the crustacean.
Ingredients
1 large or two small lobster bodies chopped and juices (meat and stomach sack removed)
2 tbsp olive oil
1 tbsp butter
1 bunch dark green top of a leek
2 cloves garlic
1 bunch parsley stems
1 rib celery
3 dried shitake mushrooms
1 small piece kombu
1/2 lemon
1 tbsp tomato paste
2 cups cherry tomatoes
1/2 tsp kosher salt
1 tsp white pepper
1/2 tsp cayenne
1 tsp thyme
1 Bay Leaf
1 tsp Worcester Sauce
2 cups white wine
4 cups water
Directions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped lobster bodies and their juices, the leek tops, garlic, parsley stems, celery, shitake mushrooms, kombu, chopped lemon, tomato paste, tomatoes, salt, pepper, and cayenne, and thyme.
Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.
Add white wine, stir up all the browned bits on the bottom of the pot with a wooden spoon, bring to a simmer and add bay leaf.
Once mixture is at a simmer add the water and simmer, reducing to about 4 cups of liquid.
Strain liquid this into a clean pot and season with salt and pepper if needed.
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