Homemade Shellfish Stock is a luscious liquid full of lobster flavor. Use to make soups, bisque, and pho. Needless to say, the aroma that will permeate your kitchen will make you hungry. Shellfish stock is just as quick and easy to make as chicken bone or beef bone stock. Most importantly, don’t throw away your seafood shells. Make shrimp stock, crab stock, or seafood stock. 
What is the Difference Between Stock and Broth:
Broth is a liquid cooked with meat. In fact, the major difference is stock is made with bones. Consequently, it normally contains a mirepoix (celery, onion, and carrots). Stock often has bones or shells. Often times the bones will release marrow into the liquid thereby making it healthier and tastier. While roasting can be skipped it does, however, enhance the flavor of the stock. Stock is therefore used as a base in many other recipes such as soups, gravies, or other items.
Homemade Shellfish Stock:
In any case, don’t throw out your lobster, shrimp, crab, clam, or mussel shells. By the way, I simply place my shells into a freezer bag until I have enough to make stock. Subsequently, I freeze my lobster shells and shrimp shells separately. However, if you are going to make a seafood stew they can all be stored together. Often times I smash the shells. Smashing lobster shells will make them easier to store in the freezer. Hence, to smash place shells into a large sealable plastic bag and smash the shells with a hammer.
In conclusion, I allowed my stock to chill overnight in the refrigerator and the butter solids came to the surface.
Personal Notes:
Nonetheless, homemade stock tastes far better than any you could purchase. Not to mention, if I have shelled out the money for seafood I don’t want to waste anything. This stock can also be canned. Follow canning directions for pressure canning from the manufacturer.
Without a doubt, the quickest way to preserve the stock is to freeze it.
Nevertheless, if you can’t find Marsala Wine or are in need of a good Stock Pot Amazon has both. Check out my Turkey Bone Broth.
Homemade Shellfish Stock:
Ingredients:
- 6 cups of water
- 3 cups white wine
- 1/3 cup sliced onion
- 2 tsp salt
- 1/3 cup Marsala wine or white wine * (optional)
- 1 sprig dill
- 1/2 cup butter
- 1/3 cup sliced celery
- 8 lobster shells, or 2 cups shrimp shells, or 2 large crab shells,
- 1/3 cup sliced carrots
Directions:
First, preheat your oven to 4oo* F. Second, place your shellfish shells onto a baking sheet. Roast the shells for 10 minutes. However, roasting the shells will enhance the flavor of your stock. Allow shells to cool slightly before placing them into a large stockpot. Next, place the carrots and celery in the bottom of the pan. Add in the remaining ingredients except for the shells. Place the shells on top.
Finally, bring the liquid to a simmer. Don’t allow the stock to boil. Reduce the heat and let simmer for 3 – 4 hours. Once the stock has finished cooking remove it from the heat. Allow it to cool. Strain through a sieve to remove the shells and any large particles.
Lastly, place the 1 1/2 cup per quart-size freezer bag.
Date and label each freezer bag. Lay the bag flat in the freezer. Stores for up to six months. If desiring a clear broth pour through a sieve to remove butter solids.
Homemade Shellfish Stock Recipe
Equipment
Ingredients
- 6 cups water
- 3 cup white wine
- 1/3 cup sliced onions
- 2 tsp salt
- 1/3 cup Marsala Wine optional
- 1 sprig dill
- 1/2 cup butter
- 1/3 cup roughly chopped celery
- 8 approximately 2 cups lobster shells, or shrimp shells, or crab shells, or clam shells,
- 1/3 cup roughly chopped carrots
Instructions
- First, preheat your oven to 4oo* F.
- Second, place your shellfish shells on to a baking sheet and place into the oven. Roa
- Roast the shells for 10 minutes.
- Allow shells to cool slightly before placing them into a large stockpot.
- Next, place the carrots and celery in the bottom of the pan.
- Finally, add in the remaining ingredients except for the lobster shells.
- Place the shells on top.
- Finally, bring the liquid to a simmer.
- Don't allow the stock to boil.
- Reduce the heat and let simmer for 2-3 hours.
- Once the stock has finished cooking remove from the heat.
- Allow to cool.
- Strain through a sieve to remove the shells and any large particles.
- Lastly, place the 1 1/2 cup per each quart-size freezer bag.
- Date and label each freezer bag.
- Lay the bag flat in the freezer.
- Stores for up to six months.
- If desiring a clear broth pour through a sieve to remove butter solids.
Notes
| Nutrition Facts | |
|---|---|
| Servings 7.0 | |
| Amount Per Serving | |
| Calories 157 | |
| % Daily Value * | |
| Total Fat 13 g | 21 % |
| Saturated Fat 8 g | 41 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 38 mg | 13 % |
| Sodium 361 mg | 15 % |
| Potassium 87 mg | 2 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 2 g | 3 % |
| Vitamin A | 156 % |
| Vitamin C | 1 % |
| Calcium | 16 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
