1 tablespoon of tomato paste
1/2 teaspoon of paprika
Cook your lobsters. Boil, broil, roast, grill, stuff & bake- your choice
Eat and enjoy.
The shells are put into a roasting pan with diced onions and celery and a bit of butter. They’re roasted just until aromatic in a 400°F oven. Stir them around a few times and don’t burn them. If you boiled or steamed your lobster this might take a bit longer to get that “toasted” aroma.
Crush the shells in a saucepot with a potato masher or a pair of tongs and add just enough water to cover the shells, and if you like some white wine.
Add about 1 tablespoon of tomato paste and 1/2 teaspoon of paprika per cup of water and bring to a boil then simmer slowly for about an hour.
Strain through a fine mesh strainer. Use right away or freeze quickly for later.
WHAT DO I DO WITH MY LOBSTER STOCK?
1. Lobster bisque or soup
2. Lobster Consommé
5. Seafood Paella
6. Rice Dishes
7. Pasta Dishes
8. Grain Dishes
9. Sauces for Fish
10. Any recipe you might make that requires “stock” or “broth”.