LOBSTER STACK RECIPES

Steps:

• In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.

Steps:

• Separate crayfish heads from tails, reserving 8 whole crawfish for garnish. Remove tail meat and reserve. Reserve tail shells. Separate any attached legs and gills from head. Reserve heads; discard leg portion. Clean shells under running water; drain and transfer crawfish and lobster shells to a rimmed baking sheet. Chill, uncovered, overnight.
• Heat oil in a 12-quart stockpot over medium-high. Add lobster and crawfish shells; cook, stirring often, until evenly browned  and shells turn dark red, 10 to 12 minutes. Add onions, carrots, celery, leeks, fennel, and garlic; cook, stirring often, until tender, 6 to 8 minutes. Add tomato paste; cook, stirring constantly with a flat wooden spoon, 4 to 5 minutes. Add wine; cook until reduced to 1 cup, 12 to 15 minutes. Add ice, thyme, tarragon, and peppercorns; bring to a simmer over medium. Simmer, uncovered, about 55 minutes.
• Simmer stock 30 minutes, skimming off any impurities or fats that rise to the top. Strain mixture through a chinois or fine wire-mesh strainer; discard solids. Wipe stockpot clean. Return stock to pot and cook over medium-low until reduced to 2 quarts, 1 hour to 1 hour and 15 minutes. Strain again and chill until ready to use.