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
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 let’s 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
Give your onion and celery a chop (no need to peel the onion, everything but the liquid will be discarded)
Place all of the 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 the solids and discard
I like to then strain the liquid through cheesecloth 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
Enjoy!!!
Simply Sundays! ~ Seafood Stock
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
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