Shellfish Stock

Next time you make lobster, save the shells to prepare this stock. You can also make it with an equivalent quantity of crab shells, or use a combination of crab and lobster shells. For a less expensive option, use shrimp shells. Straining the stock twice makes for a smooth, clean-tasting final product.

Yield:

10 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 9
Caloriesfromfat 5 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.3 g
Carbohydrate 0.8 g
Fiber 0.2 g
Cholesterol 4 mg
Iron 0.1 mg
Sodium 35 mg
Calcium 15 mg

Ingredients

2 1/2 pounds lobster shells (about 4 small lobsters)
2 cups coarsely chopped celery
2 cups coarsely chopped fennel bulb
1 cup coarsely chopped carrot
2 tablespoons no salt-added tomato paste
2 medium onions, peeled and halved (about 1 pound)
5 quarts water

Preparation

Preheat oven to 450°.

Arrange shells in an even layer in a shallow roasting pan. Bake at 450° for 30 minutes or until toasted.

Transfer shells to an 8-quart stockpot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.

Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.

Note:

Steven Shaw,

April 2005