Soup

Seafood Stock

Making stock is a pretty simple process and the results you get are just fantastic

Seafood stock is no exception.  Adding this to seafood soups or sauces will elevate your meal to a whole new level

So let’s get started

I’m using 2 whole lobsters and 1 pound of shrimp to make our Seafood Fra Diavolo

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I will use the shells from the lobster and shrimp to make a stock that will not only enhance this dish but many others

I’m going to remove the tails and leave them in their shells, I removed the claw meat and placed the claw shells and heads in a pot

Next lets peel the shrimp

Pull the tail section off

Then the shell around the main body

Place the shrimp shells into the pot with the lobster shells

Next up we will use 1 onion, 1 celery stalk, 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper, 2 bay leaves and some parsley

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Give your onion and celery a chop (no need to peel the onion, everything but the liquid will be discarded)

Place all ingredients into the pot and cover with at least 4 quarts of cold water

Bring this to a rapid boil, then reduce heat and simmer for at least 2 hours, or until reduced by half

Strain your solids and discard

I like to then strain the liquid through cheese cloth a couple times to catch any grit or sand that might have been on the shells

And there you have it

A delicious and easy seafood stock you can use in many different applications

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Enjoy!!!

Simply Sundays! ~ Seafood Stock

  • Servings: 1 1/2-2 quarts
  • Time: Prep 10 Min, Cook 2 hours
  • Difficulty: Medium
  • Print

Ingredients

2 whole lobsters (heads and claw shells)

1 pound of shrimp shells

1 onion

1 celery stalk

2 garlic cloves

2 bay leaves

parsley

1 teaspoon each of kosher salt and ground black pepper

Directions

Place the lobster heads and claws (meat removed), into a large pot.  Remove the shells from the shrimp and place into the pot with the lobster shells

Cut up your onion and celery and place into the pot along with the rest of your ingredients.  Cover with at least 4 quarts of cold water and bring to a rapid boil.  Reduce heat and simmer for 2 hours, or until reduced by half

Strain the solids and discard.  Strain the liquids a couple times through cheese cloth to remove any grit or sand

© Simply Sundays 2016
All rights reserved

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