| Ingredients | |
| 3 or 4 lobster bodies, split open | 4 tbs olive oil |
| 2 qts canned plum tomatoes, pureed | 5 cups water |
| 6 peppercorns | 1 bay leaf |
| 1 carrot, finely diced (add peel to stock liquid) | 1 onion, finely diced (add peel to stock liquid) |
| 1/2 fennel bulb, finely diced (add peel to stock liquid) | 1 orange, zested and julianned |
| 2 pinches saffron | |
| Directions | |
In a stock pot, sauté lobster bodies with olive oil and then add pureed tomatoes, water peppercorns, bay leaf and vegetable peels. Bring to a boil and simmer for at least one hour. Drain lobster stock. Sauté diced carrots, onion, and fennell with butter. Add julienned orange and saffron. Add to lobster stock and simmer 30 minutes Cool and use in recipes or freeze. |
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