Lobster Shell Broth

Made: 2022-12-24

Stored in the fridge: 1 x 1L, 1 x 500mL

References: Out of Old NovaScotia Kitchens pg32 "Lobster Soup"

What I did:

1. Ingredients Used:
   • Shells of 4 lobsters
   • 4 cups broth    (replaces the water)
   • 1 cup ACV     (replaces 1/2 the wine)
   • 1 cup Rice Vinegar    (replaces 1/2 the wine)
   • 1 cup Clamato    (replaces 1/2 the tomato juice)
   • 1 cup water + 1 can tomato paste    (replaces 1/2 the tomato juice)
   • 1 tsp Italian seasoning blend     (replaces the herbs)
   • 1 Tbsp Salt
2. Method:
   • Mixed all in pot & brought to a boil(smash shells a bit to get at the inner bits)
   • Boil for an hour
   • Take out the big bits and then strain through cheesecloth
   • Store in the Fridge

Notes on this batch:

• Clearly not exactly the recipe, but definitely based on it. 
• In the big stock pot, the liquid didn't really cover all the way. If too strong, next time add a bunch of water.
• Unfortunately "Store in refrigerator until needed" doesn't tell me how long this will last so we should eat it in the next day or two.

Photos: