When you eat fresh Maine lobster it is important to get every last morsel of meat because depending upon your location, you may have spent a pretty penny to get it. We will have to discuss where you buy your seafood at another point but for now- what to do with the shells and body so they are not going to waste!? Make lobster stock!
lobster bodies (The more the merrier!)
roughly chopped veggies: carrots, onions, celery, garlic (homegrown and local of course!)
bouquet garni of rosemary & thyme (about 4-5 sprigs each)
3-4 Tablespoons of tomato paste
Enough water to cover all of the ingredients (about 10-12 cups)
Add ingredients to a pot, bring to a boil, simmer for about 2 hours.
Can be frozen for up to three months!
Recipes using lobster stock to come!