Ingredients Seafood Lobster Stock Be the first to rate & review! By Food & Wine Editors Updated on May 1, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 3 hrs 5 mins Total Time: 13 hrs 30 mins Yield: 2 yield quarts Ingredients 4 pounds frozen unseasoned cooked whole crayfish 3 pounds lobster shells (from 6 (1 1/4-pound) whole lobsters), cleaned and cut into 3-inch pieces 4 teaspoons canola oil 2 medium yellow onions, thinly sliced (about 5 cups) 2 large carrots, thinly sliced (about 1 1/2 cups) 2 medium celery stalks, thinly sliced (about 1 cup) 2 medium leeks, thinly sliced (about 2 cups) 2 medium fennel bulbs, thinly sliced (about 4 cups) 8 garlic cloves 1/2 cup tomato paste 4 cups dry white wine 4 cups dry white wine 4 thyme sprigs 4 tarragon sprigs 2 teaspoons black peppercorns Directions 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. Rate it Print