Yield: 4 portions

Ingredients:
2 pounds lobster, shrimp or crab shells
1 Tablespoon olive oil
1 large carrot, peeled and largely diced
4 spears celery, cleaned and largely diced
1 onion, peeled and largely diced
½ cup brandy or cognac
2 gallons water
1 vanilla bean, cut in half the long way
1 bay leaf
2 sprigs fresh thyme
3 sprigs fresh tarragon
3 large tomatoes
¾ cup chardonnay
1 cup uncooked rice
½ cup nonfat milk
dash brandy or cognac
8 ounces lobster, shrimp or crab meat
cracked black pepper to taste

Method:

1. In a stock pot, heat oil and add shellfish shells.
2. When orange, add carrot, celery and onion. Caramelize until golden brown over a medium heat. Flambé with brandy and cook until half reduced and most of the alcohol is cooked off.
3. Add water, vanilla bean, bay leaf, thyme, tarragon and tomatoes. Bring to a boil and turn down to a simmer. Simmer for 1-½ to 2 hours or until ¾ of the liquid has cooked off.
4. Add rice and continue to cook for approximately 20 to 30 minutes until rice is fully cooked.
5. Strain through a fine strainer.
6. Add pepper, nonfat milk and a splash of cognac.
7. Add shellfish meat for garnish and enjoy.

Nutritional Value Per Portion —
Calories: 249 Protein: 29g Carbohydrates: 28.5g Fat: 2.2g