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.
This recipe goes with Lobster "Bouillabaisse"
More From Cooking Light
- Calories: 9
- Calories from fat: 5%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.3g
- Carbohydrate: 0.8g
- Fiber: 0.2g
- Cholesterol: 4mg
- Iron: 0.1mg
- Sodium: 35mg
- Calcium: 15mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Shellfish Stock Recipe at a Glance
More Recipes for Soups/Stews