Homemade Lobster Shells Stock
This easy homemade lobster shells stock takes advantage of using the lobster shells. And the stock is perfect for adding to any of your favorite seafood dish that requires seafood stock.
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Servings: 5 Cups
Calories: 11kcal
Equipment
- 1 kitchen scissors to remove the lobster tails shells
- 1 3- quart deep saute pan for making the stock
- 1 heat proof jug for straining the stock
Ingredients
- 2 - 3 tablespoons extra virgin olive oil
- 1/4 medium onion peeled and chopped
- 1 medium celery stalk roughly chopped
- 2 cloves fresh garlic peeled and roughly chopped
- 5 - 6 parsley stems only
- 1 tablespoon tomato paste
- 6 - 8 lobster tails shells only (Can substitute shrimps shells or use a combination)
- 8 - 10 whole black peppercorns
- 6 - 7 cups water
Instructions
- In a deep sauté pan, heat the olive oil. Use medium heat2 - 3 tablespoons extra virgin olive oil
- Add the onions and celery. Sauté 2 to 3 minutes until fragrant.1/4 medium onion, 1 medium celery stalk
- Add the garlic and parsley stems. Mix and cook 30 to 60 seconds.2 cloves fresh garlic, 5 - 6 parsley stems only
- Add in the tomato paste. Mix and cook 1 to 2 minutes just until it starts to caramelize.1 tablespoon tomato paste
- Add in the lobster shells. Mix and cook until it's no longer pink/translucent. 3 - 4 minutes6 - 8 lobster tails shells only
- Add in the black peppercorns and water. Stir. Reduce heat and simmer 30 to 45 minutes.8 - 10 whole black peppercorns, 6 - 7 cups water
- Turn off the flame. Strain the stock. The stock is ready for use in any of your favorite seafood dish that calls for seafood stock. Note: Store excess stock in refrigerator for up to 3 days or freeze for up to 3 months.
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Nutrition
Calories: 11kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 41mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.3mg