Use Lobster Stock in lobster bisque or soup, lobster consommé, cioppino, bouillabaisse,
seafood paella, rice dishes, pasta dishes, grain dishes, as sauces for fish or in
any recipe you might make that requires "stock" or "broth."
1 tablespoon tomato paste
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 degrees 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.
By: Jon Middleton
Recipe used with permission from the Maine Lobster Promotion Council.