Recipe: Use Your Leftover Lobster Shells to Make a Stock
Lobster: it's one of the most luxurious things you can eat, packed full of flavour and coveted by fine dining enthusiasts throughout the world. The succulent flesh is the part most people desire above all else, however have you ever wondered what you can do with the shells? After all, do you really want to throw them in the bin and forget about them?
I don't, which is why I've started to use them to create delicious lobster stock, which can be used in a number of ways — all of which are guaranteed to produce stunningly tasty meals. You can even freeze lobster stock for up to 3 months, so there's really no need to rush to use it! Of course, most people can't wait though, and use it within a couple of days — I certainly do!
Below, you'll find my easy method to make lobster stock. Of course, as with everything to do with cooking, feel free to add your own twist to this recipe, and create something that tingles your taste buds even more!
Firstly, here's the ingredients you'll need:
Now comes the fun bit: creating that scrumptious lobster stock, which will give an amazing taste to many different dishes...
As already mentioned, you can now keep this stock for up to 3 months in the freezer. There are a number of different ways it can be used, with some of my favourites being fish pie, lobster thermidor, lobster bisque, lobster paella, and many different pasta dishes. Once you have used lobster stock, you really won't ever want to go without it again!
Please make sure you check back soon for more delicious recipes and great cooking ideas. Until then though, why not get started on making your lobster stock, and finding out all the different ways in which it can be used to add flavour to your meals?