Don’t throw away the shells from those lobsters. You can use them again to make lobster stock. By making stock from the shells you are not wasting a thing. The stock can be used for many soups, like a lobster or shrimp bisque (I will make that for you soon). If you do not want to make the stock right away you can always freeze the shells until you are ready.
I first attempted stock about two months ago. I was surprised at how easy it was. It is also very cost efficient. Chicken or fish stock in the store can go for around $5 a box. When you make it at home you are using ingredients that you most likely already have on hand. That means no going to the store for more ingredients. Plus stock at home tastes much better than stock from a box.
1 onion, quartered
3 stalks of celery, chopped
3 carrots, chopped
1 garlic clove
12-16 cups water (depending on pot you use)
Shells from 2 lobsters
Heat olive oil in a large stock pot. Add in onions, carrots, and celery.
Saute until soft about 8 minutes. Add garlic, cook until fragrant. Add lobster shells.
Pour in enough water to cover the lobster shells and vegetables. Bring to a boil. Let simmer for 30-45 minutes. Salt and Pepper to taste.
Place a colander or sieve over a large bowl or pot. Drain the stock through the sieve. Discard the vegetables and shells. What you have left is the stock. Let cool, store in refrigerator for about a week or in the freezer for several months. It makes more than just the container below. I just took a picture of only one container.