A few weekends ago, we visited my wife’s grandparents and offered to cook dinner. Knowing we wanted to treat them to something really special, we decided to recreate our Lobster Roll Tartines for them. They were a big hit…but then we found ourselves left with a lot of lobster shells. Lobster is expensive though, so we wanted to maximize our usage…and we decided to try to use the shells to make a stock instead of throwing them away!
We are happy to report that it worked really well, and the stock has a distinct, yet subtle lobsteriness to it, making it a great component to use for future soups or sauces! We used ours to make Tortellini with Creamy Lobster Sauce (recipe coming soon).
Time: 60 Minutes
Ingredients:
- Water
- Lobster Shells
- Bay Leaves
Method:
- Place your empty lobster shells in a large pot, and cover with water
- Add a few bay leaves to the pot
- Cover loosely, and simmer for an hour or so. During this time, the natural saltiness of the lobster will flavour your water, and the shells will turn a vibrant reddish orange.
- Pour your stock through a fine mesh strainer or cheesecloth into another pot to remove any stray bits of shell and your bay leaves.
- Pour into mason jars, add your lid(s), and stash in the fridge to use within a week.
