Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante of Ciano. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.
The Martha Stewart Show, February 2011
Yield Makes enough for 2 servings
- Shells and bodies from 2 (1 1/2-pound) lobsters, split
- 1 medium carrot
- 1 rib celery
- 2 cloves garlic, smashed
- 3 cups homemade or store-bought low-sodium vegetable stock
- Place lobster shells and bodies in a large saucepan along with carrot, celery, and garlic. Add stock and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes; strain, discarding solids.
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