Yield
10 cups (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 3

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.

Step 4

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.

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