- 8 tablespoons unsalted butter, softened
- 2 pounds crustacean shells (shrimp, crab, lobster, crawfish), preferably with heads on
- 2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 carrot, chopped
- 1 celery stalk with leaves, chopped
- 1 leek, chopped
- ½ head garlic
- 2 ripe tomatoes, halved
- 1 teaspoon whole black peppercorns
- 4 sprigs fresh Italian parsley
- 4 sprigs fresh tarragon
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup white wine
- 1 cup brandy
- 12 cups mineral or filtered water
- To make a shellfish butter, divide the butter and crustacean shells into 4 equal parts. Process one part of each (butter and shells) in a blender or food processor until the shells are finely crushed and the butter is incorporated. Repeat with the remaining 3 batches.
- Heat the olive oil in a large stockpot over medium heat.
- Add the shellfish butter and sauté for 4 minutes, until the mixture appears dry.
- Add the onion, carrot, celery, leek, garlic, tomatoes, peppercorns, and fresh herbs. Simmer until the liquid is absorbed.
- Add the white wine and simmer until the liquid is absorbed.
- Add the brandy and simmer until the liquid is absorbed.
- Add the water, bring to a boil, reduce heat, partially cover, and simmer for 1 hour.
- Strain the stock through a fine sieve, pressing the shells and vegetables with the back of a spoon to extract all the juice.
- Chill.
- . Remove the butter layer from the surface and reserve for another use, such as using in place of butter or oil in sautéing.