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Old 04-30-2005, 10:18 AM   #1
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Shellfish Stock?

I was thinking about making a Shellfish stock (for what I have no idea!) But I have a few lobster shells & a bunch of shrimp shells in the freezer.

Ummmm.... anyone know where I go from there?? I've never made a stock like this before (other than the totally yummy stock that comes from mussels or clams! mmmmmm)

Should I start with a batch of mussels or clams... then add lobster & shrimps shells? Can anyone help?

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Old 04-30-2005, 11:17 AM   #2
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I have never made it myself so I can not be of much help here, but I think you would just use the shells from the lobsters and shrimp. I do not think you would use the clams or mussels. I am probably dead wrong about this, but it is just my gut feeling. I am sure someone who has actual knowledge about this will pipe in soon enough to give you a real answer
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Old 04-30-2005, 11:23 AM   #3
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The link below is a recipe for shrimp stock from Emeril. It would translate to lobster shells as well (or a combination).

I would suggest you consider either browning the shells in a saute pan or in the oven before making the stock. This would give you a richer flavor but may not be appropriate for all recipes.

http://www.foodnetwork.com/food/reci..._23561,00.html

I don't think you'd get much flavor from clams or mussels. The flavor comes from the contents.
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Old 04-30-2005, 11:26 AM   #4
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I normally do a seafood stock this way...

6 qts water
2 carrots, quartered
2 celery ribs, halved
1 onion, quartered
1/4 c white wine
juice of one lemon
seafood product
bouquet garni with: kosher salt, green peppercorn, garlic, dill, thyme, and bay leaves.

Simmer for 2 hours, or even longer if necessary.

This always works good as a cooking liquid for risotto

Remove bouquet garni, strain.

If not using immediately, cool and store properly.
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Old 04-30-2005, 12:22 PM   #5
 
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Just make sure you use what you make and if you have to store some in the freezer don't keep it in there for long. It gets funky! Ask me how I know.
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Old 04-30-2005, 12:28 PM   #6
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Ohhhhh.... it's gets funky

I just got a new chest freezer and I have the fixin's for bunches of different stocks. I had planned to finally make them all and freeze into ice trays then baggies to use as needed.

So it's not a good idea with a seafood stock?
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Old 04-30-2005, 12:50 PM   #7
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Quote:
Originally Posted by spryte
I was thinking about making a Shellfish stock (for what I have no idea!) But I have a few lobster shells & a bunch of shrimp shells in the freezer.

Ummmm.... anyone know where I go from there?? I've never made a stock like this before (other than the totally yummy stock that comes from mussels or clams! mmmmmm)

Should I start with a batch of mussels or clams... then add lobster & shrimps shells? Can anyone help?








I know from watching J. Pepin that this can be done 'short' ie; under an hour. The key being not to let it boil or it will get cloudy. Try looking for a lobster bisque recipe and that should get you in the right direction for a shellfish stock.
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Old 04-30-2005, 12:54 PM   #8
 
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spryte, no it'll be fine ... just try to use it within a few months.

BTW, seafood stock is good in any seafood-based soup like shrimp & corn, gumbo, etc.
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Old 04-30-2005, 04:42 PM   #9
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I'll give it a shot!
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Old 04-30-2005, 05:20 PM   #10
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Quote:
Originally Posted by Erik
I normally do a seafood stock this way...

6 qts water
2 carrots, quartered
2 celery ribs, halved
1 onion, quartered
1/4 c white wine
juice of one lemon
seafood product
bouquet garni with: kosher salt, green peppercorn, garlic, dill, thyme, and bay leaves.

Simmer for 2 hours, or even longer if necessary.

This always works good as a cooking liquid for risotto

Remove bouquet garni, strain.

If not using immediately, cool and store properly.
I make mine similar to Eriks, though I dont use as much water. I've used shrimp shells, lobster shells, and scraps of fresh fish including tails and heads. I've never used the shells from a clam or a mussell though.
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