Being a proud Maritimer and a passionate cook, whenever I see people throwing away empty lobster shells, I am overwhelmed by the desire to dive into the dumpster and fetch them out!
Lobster shells mixed with herbs and vegetables produce an amazing stock that can be used for soups, chowders, sauces, risottos… If it’s not convenient to make the stock right away, not to worry, just throw the shells in a freezer bag and freeze them until you have the time.
I am having a dinner party Friday night. I made a lobster stock last night from lobster shells that I saved from Christmas! It takes very little effort but you do need some time.
LOBSTER STOCK
makes 3 1/2 quarts
lobster carcases to fill a household stew pot I used three 2 lb lobsters
2 carrots, ends trimmed no need to peel
1 large onion, end trimmed no need to peel
handful fresh parsley
8 black peppercorns
3 bay leaves
1 tablespoon sea salt
adjust salt to your taste, you will probably need more
add 4 quarts of water and bring to just before the boil
reduce heat and simmer for 3 hours
turn heat off and allow stock to cool
use immediately or pour into containers and refrigerate*
Remove and discard the larger pieces of shell with a set of tongs to make pouring easier.
Pour the stock throw a sieve to keep any small bits out of your stock.
*Your stock will keep refrigerated up to 5 days. If you choose to freeze your stock, be sure to give a 2 inch head space in the container. This is necessary to allow the stock to expand during the freezing process. Stock will keep in the freezer up to 6 months.
This stock is going into a lobster bisque for Friday’s dinner…stay tuned and thanks for reading!
