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.

Steven Shaw
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
10 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

9 calories; calories from fat 5%; fat 0.1g; saturated fatg; mono fatg; poly fatg; protein 1.3g; carbohydrates 0.8g; fiber 0.2g; cholesterol 4mg; iron 0.1mg; sodium 35mg; calcium 15mg.