Servings: Yields about 6 cups
When you make lobster rolls, don’t throw away the lobster shells; they’re a great source of flavor and make a delicious stock, which can be used in lobster bisque and other seafood soups, stews, sauces, or risotto. After extracting the meat, you can freeze the shells until you’re ready to make the stock. Roasting the shells lends an even deeper flavor to this version.
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Make Ahead Tips
The stock freezes well for up to 3 months.
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