Anyone can buy fish stock or clam juice right off the shelf, but if you have the lobster shells you should go the extra mile and make fresh stock. It is very easy and the return is out of this world.
Lobster Stock
- ½ cup celery diced
- ½ cup onion diced
- ¼ cup carrots diced
- 1 quart water
- Lobster shells
In a large soup pot, combine vegetables, lobster shells and water. Simmer over medium heat for 45 minutes stirring occasionally. With tongs, remove the lobster shells allowing the excess liquid to drip back into the pot before discarding. Next, remove the large vegetable pieces with a slotted spoon. Finally, strain the remaining liquid into another container and discard what is left in the strainer. You now have the basis for a great chowder!
Shrimp Chowder
- ¼ cup bacon
- ½ cup chopped onion
- ¼ cup chopped celery
- 1 28 oz can crushed tomatoes
- 2 cups fresh lobster stock
- ½ cup water
- 2 cups cubed potatoes
1 pound shrimp, cubed
- Any remaining lobster meat
- Black pepper
Dice bacon and cook fully, remove from heat and drain leaving a small amount of fat in pan. Add celery and onion cooking until transparent. In large soup pot, add celery, onions, potatoes, crushed tomatoes, water, and stock. Cook combined ingredients until potatoes are fork tender. Just prior to serving, add shrimp, lobster meat, and bacon as well as black pepper to taste. Cook until shrimp is up to temperature before serving.
Serve with a crusty bread. Enjoy.
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