1 tb Canola oil
2 qt Lobster; shrimp, and/or crab
-shells
3 oz Tomato paste
1 lg Yellow or white onion;
-peeled and coarsely chopped
2 Carrots; peeled and coarsely
-chopped
2 Celery ribs; peeled and
-coarsely chopped
4 Fresh thyme sprigs
4 Fresh parsley sprigs
3 Bay leaves
1 ts Whole black peppercorns
Preheat the oven to 425 F. Oil a roasting or sheet pan and add the
shells. Toss the shells with the tomato paste to coat them as evenly
as possible. Roast in the oven for about 15 minutes, taking care not
to let them brown or scorch, which will turn your stock into bitter
garbage.
Transfer the roasted shells to a large, heavy-bottom stockpot, along
with the tomato paste, vegetables, aromatics, and cover by 2" with
cold water. Bring to a simmer and calibrate the heat so that the pot
bubbles lightly but does not boil. Use a ladle to skim off and
discard the foam and scum that rises to the surface; you may find
yourself doing several rounds of this in the first 30 to 40 minutes.
Once the foam and scum slows, let the stock simmer for at least 6
hours. Do not stir the stock as it simmers; this will only muddy the
proverbial waters.
Remove the pot from the heat. Remove as many large shell pieces as
you can, using tongs, and discard them. Set up a sieve over a large
bowl--you may need to recruit a helper for this part, as you do not
want to slip and lose everything you have just worked for--and
carefully strain the stock, either by pouring it or ladling it
through the sieve. Repeat the straining process a few times, until yu
are satisfied with the clarity of your stock. Transfer the stock
carefully to storage containers, and chill in the refrigerator. Store
for up to 4 days in the refrigerator, and up to 3 months in the
freezer.
