Save the shells from crabs, shrimp, and lobsters to make your own, rich shellfish stock.
Aunt Judy then explained that one makes lobster bisque from the leftover shells.
I still recall my astonishment.
Elise Bauer
How could something so delicious come from boiled shells?
While New England has its summer lobster season, we in Northern California have our winterDungeness crabseason.
Best to do on a weekend afternoon.
Elise Bauer
Make a big batch and freeze what you don’t need!
Cut up thinner shrimp shells with a chef’s knife.
Don’t crush or cut too small.
Heat the water on high.
Do not stir the shells!Stirring will muddy up the stock.
Skim the foam.As the bubbles come up to the surface a film of foam will develop on the surface.
Use a large metal spoon to skim away this foam.
Let the shells cook like this for about an hour; skim the foam every few minutes.
The foam comes from shells releasing impurities as their temperature increases.
If more foam comes to the surface, skim it off.
Add salt and remove from heat.
(Later put in a plastic bag and put outside in the trash!
Elise Bauer
Shellfish shells have a way of stinking up a kitchen.)
Pour the stock into the strainer.
Either use the stock right away, or cool for future use.
Elise Bauer
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Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
