Lobster Stock & Sauce

OK, So here's what I did.  

1) have a bunch of people over for steamed lobsters and clams.  I'll post a separate recipe for that if you don't already know how easy and fun that is.  Do not throw away any of the lobster parts or clam shells.

2) sometime either beforehand, or afterward, sweat down some minced celery, carrots, onions, and add parsley at the end.  Put aside.

3) Leave the steaming water in the pot, and add the aromatics from step 2.  retain all discarded lobster and clam carcasses, and put back into the lobster steaming pot.  I packed my lobster pot pretty much full with shells, crush down with a potato masher or similar implement.  I then added water to about 1/3 to 1/2 the height of the shells.  Cover and simmer/steam for 30-45 minutes.  Leave covered, let cool and put in fridge for next day.  

4) The next morning, use tongs to get the large shell pieces out of the stock, then line a large strainer with cheese cloth, and pour the broth through.  Don't pour out the very last of it, as the sand from the clams will have fallen to the bottom, and you want to discard that.

You've now got lobster stock (and plenty of it).

Later that day, I ladled several cups of the stock into a sauce pan, and decanted the rest into a smaller container for freezing (again, leave the very last bit to make sure there's no sand.

Into the sauce, add 

1) one can tomato paste

2) 1 tsp paprika

3) 1/4 to 1/2 (I used 1/2) teaspoon of cayenne

4) 1/4 cup dry sherry (I've seen brandy as well, and will try that next time I have some).

5) raise heat and blend.  Thicken with a rue.  You can add cream as well, in which case you'll need less rue.

Done.  A very nice lobster sauce, with a little spice, and slightly buttery taste.  We'll try it on some things and get back (probably tortellini first).