Name: Lobster Stock
Yield: Makes about 2 1/2 cups
Ingredients: 3 tablespoons corn oil; 1 pound cleaned, uncooked lobster shells (from about three 1 3/4-pound lobsters), coarsely chopped; 1/4 cup brandy; 2 medium cloves garlic, peeled and cut across into very thin slices; 3 large shallots, peeled and cut across into very thin slices; 1/4 small fennel bulb, cut across into very thin slices; 2 tablespoons tomato paste; 4 cups water

Tip:

Lobster Glacé: Place the lobster stock in a saucepan and bring to a boil. Lower the heat slightly and simmer until reduced to 1 scant cup. Store as above. A smart way to recycle your shells is to make a quick lobster stock (remouillage). Put the strained solids back in the pot, add enough water to barely cover, and boil for 12 minutes. Let stand for 10 minutes and strain again. Discard the solids. Store as above.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

31 Cashew Recipes That Go Beyond the Snack Bowl

Like Sri Lankan cashew curry and vegan stuffed shells.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

13 Types of Nuts and How to Cook With Them

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.