Shellfish Stock

This liquid gold is a flavorful seafood stock and the perfect foundation to any dish where lobster, shrimp or shellfish stock is needed. My favorite is a creamy, dreamy Lobster Bisque.

I’d recommend using lobster tail shells or shrimp shells for this recipe and feel free to add in any additional veggie scraps you have on hand or that you have saved during the week.

ingredients

• 2-3 cups shellfish shells (i.e., 4 lobster tail shell pieces)
• 7-8 cups water, divided into 6 cups and 1-2 cups
• 1 medium onion, roughly cut into 1-2 inch wedges
• 1 carrot, roughly cut into 1-2 inch segments
• 1 celery stalk, roughly cut into 1-2 inch segments,
• 2 oz (60 grams) mushrooms, roughly cut in half or quarters if large
• 2 tablespoons tomato paste
• 2 sprigs of thyme
• 4 sprigs of parsley
• 1 dried bay leaf
• 1 teaspoon whole peppercorns

method

1. Preheat oven to 400° F.
2. Place the seafood shells on a sheet pan with no oil. Roast at 400° F for 10 minutes.
3. In a hide-sided pot, add the roasted shells and 6 cups of water or enough water so that the shells are fully submerged. Tip: include any water that the seafood had cooked in if available.
4. Place the pot over medium heat and bring just to a gentle simmer, where the bubbles are just starting to reach the surface and are small.
5. When it reaches a gentle simmer, reduce heat to medium-low and continue to simmer uncovered for 45 minutes. Make sure to keep it at a gentle simmer as the lobster is cooking, meaning the bubbles are small and at the edges. Do not boil or stir the stock while simmering as this will muddy the stock.
6. After 45 minutes, skim off and discard any white foam or impurities that have risen to the top.
7. Add the onion, carrots, celery, mushrooms, tomato paste, thyme, parsley, bay leaf and peppercorns. Add 1-2 cups of reserved water to cover the vegetables if too much has evaporated.
8. Continue to gently simmer for another 45 minutes.
9. After the second 45 minutes, the stock should have turned a golden brown and have reduced slightly. Remove any large solids with tongs or a slotted spoon and strain the remaining liquid through a fine-mesh strainer lined with cheese cloth into a large bowl or your desired storage container.
10. Use the stock immediately or refrigerate/freeze for later use.

yields

~4-6 cups