Suitable for: All shellfish
Shells from lobster-tails and shrimp make a delicious stock. Lobster-tails can be used after they are otherwise cooked (rinse off butter or sauces).
Equipment and Ingredients:
2 cups (more or less) shellfish shells
1 quart water
1 stalk celery cut in pieces (include leaves)
1 small onion, quartered
3-5 whole peppercorns
1 clove garlic
Since shellfish recipes often involve highly flavored seasonings and sauces, make your stock without salt and rely on your recipe to provide enough.
Follow cooking, straining, storing directions for basic fish stock.