After dinner, save the shells to make a rich lobster stock. The stock can be used in various ways, such as lobster bisque, seafood dishes, and especially risotto. Best used within a few days.
Ingredients
- Lobster shells
- 2 cups dry white wine
- 1 onion, roughly chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 3 bay leaves
- 3 peppercorns
Preparation
Place the shells in a large pot and crush them with a heavy object. Add the rest of the ingredients and cover with water. Bring to a boil, lower the heat, and simmer gently for 45 minutes to an hour. Let cool, strain, refrigerate.
