Rocklobster Stock Using Crushed Shell and Tomalley

200g onion, peeled weight, finely diced
150g carrot, peeled weight, finely chopped
100g unsalted butter
75g celery, finely diced
1kg Southern Rocklobster Limited crushed shell and tomalley
600g very ripe heritage tomato, peeled with a tomato peeler and chopped
4L cold water
10g whole white pepper
2 fresh bay leaves
½ bunch parsley
½ bunch oregano

Method
Sauté the onion and carrot in the butter until it is caramelised, then add the celery and cook until it is just softened. Stir through the crushed shell and tomalley and when it appears to be cooked, add the tomato. Add the water, pepper, bay leaves and herbs and set the heat to the lowest point. Allow to come to a simmer and immediately set a timer for 30 minutes. The shell and tomalley will crust at the top. When the timer goes turn off the heat and set a timer for 1 hour.
Taking great care not to stir the stock, skim the crushed shell from the top and filter.

Try a stunning recipe using clarified Southern Rocklobster stock made in this manner

Rocklobster Blancmanger, Jelly and Poached Tail with Fresh and Pickled Watermelon, Rose Petal Infused Rocklobster Consommé