Use this stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.

　　

Ingredients

makes about 3 quarts

　　Shells from 4 cooked lobsters, including carapaces

　　2 tablespoons olive oil

　　2 small onions, quartered

　　2 small carrots, peeled and cut into 1-inch pieces

　　2 celery stalks, cut into 1-inch pieces

　　4 garlic cloves

　　1 small fennel bulb, trimmed and quartered (optional)

　　1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice

　　2 cups dry white wine (optional)

　　8 whole black peppercorns

　　6 fresh thyme sprigs

　　6 fresh flat-leaf parsley sprigs

　　1 bay leaf

　　

Step 1

Remove the head sacs (behind the eyes) in the carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap the shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break the shells (some large pieces might remain).

　　

Step 2

Heat the oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add the shells; cook until fragrant (do not let blacken), about 3 minutes.

　　

Step 3

Stir in the onions, carrots, celery, garlic, and fennel (if desired). Cook, without stirring, until the vegetables begin to brown, about 3 minutes. Add the tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.

　　

Step 4

Fill the pot two-thirds with cold water (about 4 1/2 quarts). Bring to a boil. Reduce heat; simmer. Skim the froth from the surface with a ladle. Cook until the broth is aromatic and flavorful, about 1 hour 45 minutes.

　　

Step 5

Carefully pour the stock through a fine sieve set over a large bowl or container. Discard the solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.