The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into a seafood broth. I place the spent shells in a Ziplock bag and freeze them for later use. You can do this with shrimp shells, too, and you can even combine lobster and shrimp shells in the same freezer bag over the course of a few months.
What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
— Alex Province
•ON-DEMAND: Listen to Alex describe how this soup comes together on The Faith Middleton Food Schmooze®. •
Photo: Stu Spivack/Flickr, creative commons