spryte
Senior Cook
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?
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?