Ingredients

2 lobster carcasses

　　1 chopped carrot

　　1 chopped celery rib

　　1 chopped onion

　　5 minced garlic cloves

　　1 bay leaf

　　1 thyme sprig

　　2 tablespoons olive oil

　　16 cups water.

　　

To make lobster stock:

Step 1

Split the lobster carcasses down the middle and remove the grain sac.

　　

Step 2

Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.

　　

Step 3

Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.

　　

Step 4

Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.