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Shellfish Stock

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  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.

  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.