Lobster Stock

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Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.

Recipe Summary

Servings:

2

Yield:

Makes enough for 2 servings

Ingredients

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

Directions

Step 1

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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