This is a great way to get something tasty out of what is normally discarded. Lobster shells are often available for free or a very small charge from local fishmongers. This stock can be used in most recipes calling for fish stock or use it as a base for seafood soups or stews. Use the same method for shrimp or crab stock.
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 3 pounds uncooked lobster shells
- 1/4 cup olive oil
- 2 leeks, washed and sliced
- 1/2 onion, sliced thin
- 4 carrots, peeled and sliced
- 3 ribs celery, sliced thin
- 2 Tablespoons tomato paste
- 6 sprigs parsley
- 2 to 3 fennel stalks (optional)
- 2 cups white wine
- 8 cups water (or chicken stock if you want a richer stock)
Preparation:
Rinse and dry the lobster shells. If you're using the heads, remove and discard the gills and stomach. Grind the shells in a food processor or wrap them in a towel and crush with a mallet. Heat the oil in a heavy pot, add the shells, and cook over medium-high heat until bright red. Add the leeks, onion, carrots, and celery, reduce the heat to medium, and cook until the vegetables are softened but not browned. Stir in the tomato paste and cook 1 minute.Add the parsley, (optional) fennel stalks, wine, and water (or chicken stock). Bring to a simmer and cook gently for 1 to 1-1/2 hours. Strain, cool thoroughly, and refrigerate or freeze.
Yield: about 2-1/2 quarts
Source: Not Afraid of Flavor by Ben & Karen Barker (University of North Carolina Press)
Reprinted with permission.
