Lobster and Corn Stock

This is a subtle, sweet stock, with wonderful corn and lobster notes. My recipe calls for lobster shells and corn cobs, which you should have on hand from the corn chowder or whatever other dish with which you use this stock.

Makes 5 cups.

Ingredients:

2 tablespoons grape seed oil
2 shells of Maine lobster
1 large sweet whine onion, roughly-chopped
2 ribs celery, roughly-chopped
1 large carrot, peeled and roughly-chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon white peppercorns
2 teaspoons gray salt
1 cup dry white wine
6 corncobs
reserved lobster juices
8 cups water, fitered or spring

Heat a large, heavy stock pot or dutch oven over medium heat. Add the grape seed oil. Once hot, add the lobster shells and cook, stirring, for 10 minutes. Add the onion, celery, carrot, and garlic. Saute, stirring, for 2 minutes. Add the thyme, bay leaves, black & white peppercorns, and gray salt. Continue sauteing, stirring, for 2 more minutes.

Add the white wine and, scrapping the bottom of the pot, deglaze.

Add the corncobs, reserved lobster juices, and water to the pot. Bring to a simmer. Skim off any foam that raises to the top.

Reduce heat to a gentle simmer and cook, uncovered, until reduced by half, to 5 cups, about 90 minutes. Remove from heat. Strain twice, discarding the solids and reserving the stock.