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.

This recipe goes with Lobster "Bouillabaisse"

Yield: 10 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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