Lobster stock

Put a large pan of water on fire. Bring the water to a boil and add the thawed lobsters. Cook the lobsters until they turn red. Remove the lobsters from the water and discard the water.

Clean the vegetables. Cut the celery and carrot into pieces. Peel the onion and garlic. Chop the onion. Cut the garlic into thin slices. Put some oil or baking butter in a large soup pan and melt it. Sauté the onion for 2 minutes on high heat. Then add the carrot, garlic, and celery.  Stir-fry for 5 minutes.

Get the meat out of the lobsters. Turn the lobster’s head and set it aside. Put the rest with the armor down and cut open the belly. Now you can get the meat out of the armor with a fork. Set this aside.

Now turn the large scissors of the head. Cut the tips of the scissors and carefully chop open the armor with the back of a large knife. You can now use a fork to remove the meat from the scissors.

Place all the meat separately in a bowl and put in the fridge.

Put all the pieces of armor, including the heads, in the pan with the vegetable mixture. Add some pepper to this. Heat the pan and simmer for 5 minutes. Now extinguish with the white wine. Let the white wine boil a little and add the tomato paste, the bay leaves, the star anise, the thyme and the paprika. Now add the stock. Bring the soup to a boil and cook over medium heat for 1 hour.

After an hour, remove the broth from the heat and strain it. This broth is now a good base for a lobster gravy or fish soup, and you can store it very well in parts in the freezer.