Stocks and Consommes

Stocks and Consommés are the basis of many dishes including sauces and molecular elements.
Break up all of the head and shell into smallish pieces and weigh it.
Prepare the mirepoix using the following formula for European

125g (4.4oz) unsalted butter
500g (17.6oz) onion, peeled weight, finely chopped
250g (8.8oz) carrot, peeled weight, finely chopped
125g (4.4oz) celery, cleaned weight, no leaves finely chopped
1kg (2.2lb) head and shell
500g (17.6oz) very ripe tomato, roughly chopped, optional
4L (1.05 gallons) cold water
10g (0.35oz) whole white pepper
2 fresh bay leaves
sprigs of whole herbs such as parsley, tarragon, thyme and sorrel

Method

1. Sauté the onion, carrot and celery until it is golden and caramelized. Add the lobster head and shell and continue cooking, stirring until it goes bright red. Add the water, pepper and herbs and very slowly bring to a simmer, constantly skimming any scum that comes to the surface.

2. Turn the heat down to the lowest point and cook, still skimming and cook for
45 minutes from it starting to simmer.

3. Turn the heat off and allow it to stand for 1 hour. As long as it is crystal clear without disturbing the bottom of the pot, strain the stock through a very fine chinois. Allow to cool stand on a rack, then refrigerate. Strain the bottom dirty stock through a coarse sieve and use for less refined soups and sauces and rice.

4. When the consommé stock is completely cold, remove the set fat. Strain off again through a very fine chinois (you can use muslin as well) and stopping before the cloudy stock at the bottom. Add that bottom to the dirty stocks.