Due to this whole pandemic and the lack of demand, lobsters are actually quite affordable right now. Regardless of how you decide to enjoy the crustacean, you BETTER NOT just throw away the shells! All the hard exterior and nasty innards create the most beautiful tasting lobster stock that you can use in your next bisque, seafood pasta or whatever else you can think of. Although, I do warn you that the smell is quite pungent so it’s not for the faint of heart. Your space will reek of seafood, but again, you will in no way regret the end result. It is absolutely to die for.
How to make it:
In a large pot, char 1/2 yellow onion on medium-high heat. Then add all the scraps of 3 lobsters into the pot (including the shells and any innards not eaten), along with 2 bay leaves and 1/2 tbsp of peppercorns. Add a can of clam juice and enough water to just about cover the contents of the pot. Simmer for 2-3 hours. Liquid will reduce into a beautifully flavourful stock. Right before straining the stock, add 1 tbsp of vegeta. If you have a high-powered blender (please don’t use yours if it’s not), blend the shells in the liquid for maximum flavour release. If you don’t have a high-powered blender, you can also simply mash the shells for a few minutes with a wooden spoon. Strain and store the lobster stock in glass containers (I keep and use old jars) in the fridge for a week to week and a half or freeze for up to 3 months.
- Large pot
- 3 lobster shells and innards
- 1 can clam juice
- 1/2 large yellow onion charred
- 2 bay leaves
- 1/2 tbsp full black peppercorns
- 1 tbsp vegeta
- In a large pot, char the onion on medium-high heat. Then add the lobster shells and bits, clam juice, bay leaves and peppercorns to the pot. Cover with the clam juice and water until contents are just about covered.
- Simmer for 2-3 hours.
- Add 1 tbsp of vegeta and simmer for another few minutes.
- Before straining, mash the contents with a wooden spoon to release any last bit of flavour.
- Strain into glass containers and refrigerate for 1-1.5 weeks or freeze for up to 3 months.