Lobster Stock

20# lobster bodies, all shells and brain sacs discarded, split
vegetable oil as needed
2 ea large carrots, peeled, medium dice
1 bunch celery, medium dice
2 ea onions, peeled, medium dice
½ cup garlic cloves
¾ cup tomato paste
3 cups tawny port or sherry
2 cups brandy
3 bay leaves
1 Tbsp coriander seed
1 tsp star anise
½ bunch thyme
½ bunch tarragon
4 gals cold chicken stock

- in very large rondeau or roasting pan brown the lobster bodies in the oil
- add the vegetables and brown slightly
- add the tomato paste and cook until it assumes a bronze color
- deglaze with the port or sherry and brandy
- add dry spices and reduce until almost dry
- add herbs and chicken stock and simmer until reduced to 2 1/2 gallons - about 2 hours, transfering to another pot if necessary

The key: make sure that the lobster bodies are well browned but not at all burned. Same goes for the veggies and tomato paste. Make sure after the addition of the booze that it reduces fully. If the stock reduces too quickly, add water. Do not overdo the star anise. Strain thoroughly through mesh or cheesecloth.

Some variations: the addition of ginger, saffron, fresh fennel, leeks etc is welcome, but consider the overall balance: add fennel and you reduce the star anise; add ginger and remove the tarragon, etc.