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Ingredients
- 1/2 cup olive oil
- Shells from 5 cooked lobsters, rinsed
- 1 onion, roughly chopped
- 2 bay leaves
- 10 peppercorns
Method
- In a large stockpot, heat the oil over medium-high heat.
- Add the lobster shells and saute for 1 minute.
- Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns.
- Bring to a boil, then reduce heat to low and simmer for several hours or overnight.
- (The longer it simmers, the better.)
- Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.
