Waste not, want not…it is every cook’s best mantra. Especially when the “waste” is lobster shells. We had a lobster feast recently; I froze the shells (many of which had luscious meat still in…as well as bits of tomalley) to make a stock for two upcoming posts.
I started making my own stocks years ago…turkey and chicken carcasses, beef bones, shellfish shells…the flavor that you get from this very little effort is priceless. That, and you have the satisfaction of using every single little bit from your cooking exploits.
The ingredients I add to a stock will vary slightly from type to type, but there is very little peeling (vegetable peels will actually add color and richness to the stock) and very little chopping or cutting…it’s a dump and simmer kind of thing.
I’ll save bones/shells and make up an enormous batch of whatever stock. That way, I can freeze the stock and have it handy to add to soups and sauces. Simple. Delightful. Tasty.
- 4 quarts water
- Shells from 2-3 cooked lobsters
- 1 carrot, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 large shallots, sliced thin
- 1 teaspoon whole white peppercorns
- 2 bay leaves
- 1 cup brandy
- Place all the ingredients into a large stockpot and bring to a rolling boil.
- Cover, reduce heat and simmer for 45 minutes.
- Strain through a colander.
- The stock is now ready for use. You can either freeze the stock (good for up to 6 months) or refrigerate for use (good for up to 5 days).