Lobster Stock What do you do with all of those shells from your summer lobster boil? I rinse and freeze them for a rainy day when I want to make this special stock. Brandy gives it a smoky, full-boiled flavor. Makes 10 servings
	Ingredients: Four 1 1/4-pound lobster (if you don't already have the shells) 2 carrots, chopped 2 ribs celery, chopped 1 onion, chopped 1 cup brandy, or dry cooking sherry
	Instructions: 1. If you don't already have the shells, cook the whole lobster for 5 minutes in a large pot of boiling water. Drain and rinse under cold water. Remove the meat from the tails and claws and reserve the meat in the refrigerator for another use. If you have shells that you have frozen, be sure to rinse them under cold water before using. 2. Preheat the oven to 375°F. Place the shells in a roasting pan and roast for 30 minutes. Add the vegetables and roast for 30 minutes more. Transfer the shells and vegetables to a large stockpot. 3. Set the roasting pan on the stove top over medium heat and add the brandy to deglaze. 4. Add 1 gallon plus 2 cups of water and the pan drippings to the shells. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour. 5. Strain through a fine-mesh strainer or cheesecloth, return the stock to the pot, and simmer for 1 1/2 hours more. Strain through a fine-mesh strainer or cheesecloth again. This stock can be stored for 3 to 4 days in the refrigerator or kept frozen for up to 90 days.

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