Cook your lobsters. Boil, broil, roast, grill, stuff & bake- your choice
Eat and enjoy.
The shells are put into a roasting pan with diced onions and celery and a bit of butter. They’re roasted just until aromatic in a 400°F oven. Stir them around a few times and don’t burn them. If you boiled or steamed your lobster this might take a bit longer to get that “toasted” aroma.
Crush the shells in a saucepot with a potato masher or a pair of tongs and add just enough water to cover the shells, and if you like some white wine.
Add about 1 tablespoon of tomato paste and 1/2 teaspoon of paprika per cup of water and bring to a boil then simmer slowly for about an hour.
Strain through a fine mesh strainer. Use right away or freeze quickly for later.
Step 6: What do I do with my lobster stock?
- Lobster bisque or soup
- Lobster Consommé
- Seafood Paella
- Rice Dishes
- Pasta Dishes
- Grain Dishes
- Sauces for Fish
- Any recipe you might make that requires “stock” or “broth”.