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.
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.