Using leftover lobster shells is an easy way to reduce food waste, and gives you a delicious lobster broth to use in chowders, sauces, lobster risotto or for use in any seafood recipe that calls for liquid!
Save any lobster shells, bodies, and legs after eating lobster. (These can be frozen, if you plan on making the stock at a later date.)
Peel & chop 1 Spanish onion, 2 celery stalks, and 3 cloves of garlic. Lightly cook these in oil until they start to turn translucent.
Add 1 star anise pod, 6 whole black peppercorns, 3 bay leaves, 4 sprigs of thyme, 1/4 teaspoon chili flakes and 2 tablespoons tomato paste. Cook for 2 minutes.
Add the saved lobster shells (about 3 lbs) and 1 cup white wine. Deglaze the pot, and then add 4 liters of water.
Bring the pot to a simmer, and cook for 45-60 minutes.
Taste the lobster stock and make sure that it has a nice strong lobster taste.
Strain the lobster stock through a mesh strainer, and cool immediately.