Shellfish Broth
A fragrant shellfish broth with rich, sweet character from lobster shells.
Ingredients
- Shells from 3-4 cooked lobsters, cracked
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, smashed
- 30 mL tomato paste
- 2.5 L cold water
- 1 bay leaf
Method
- optionalRoast lobster shells at 220°C for 15 minutes for deeper flavor.
- Saute onion, carrot, celery, and garlic until softened.
- Stir in tomato paste and cook 2 minutes.
- Add roasted shells, bay leaf, and water.
- Bring to a gentle simmer and cook 45-60 minutes.
- Strain and use immediately, or chill and refrigerate.