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May I use mussel shells to make my stock.We consume large number of them and never thought about ising the shells?
Hi Anne, good question! I’ve not yet tried to make shellfish stock with mussel shells, but I don’t see why it wouldn’t work.
This recipe is absolutely phenomenal! I had more shells than what you called for so my stock came out really really deep in flavor. It tastes like bisque already but in the consistency of broth. My first batch I did with all crab shells. I will use the same recipe for my lobster shells and for shrimp at a later time. This recipe deserves 10 stars! Thank you for sharing.
Making lobster stock now. I have an American Pressure canner. I was going to do quarts. I added tomatoe paste & lemon juice to the stock as it cooks. I know I pressure can French onion soup for 90 minutes. How long should I pressure cook this? Should I add more lemon juice when I go to can? Thank you for any help. Cheers!
I’m sure people have pressure canned shellfish stock, but there’s no USDA guidelines for doing so. I don’t think you’ll need to add acid, ad the pressure canning time should be enough. Here’s a link with some suggestions (scroll to the “fish and seafood stocks” section). The same resource says, “Remember: fish and seafood stocks are very delicate. Canning processes could affect the quality. In the end, it does seem likely that freezing them may be the best choice to ensure that the stocks don’t get “cooked” so long during processing that they become “overly fishy”.”
Thank you! I did wind up canning it. I went to the US canning site, and pressure canned it for 100 minutes.
What I didn’t can, became a beautiful lobster bisque.
Ok. I just read the article from the link you provided. I’ll freeze my jars in addition to the 100 minutes of pressure canning!! Thank you Sara for your help! Cheers!
Thank you stock, few questions I steam crabs with crab seasoning, I see not mentioned to wash off season which I do for stock.
Shells I wash off season and inside but leave the fat mustard that’s in shell for flavor.
Why is tomatoe paste added with veggies, when that can be added when making soup.
Thanks for sharing. If you steam crabs with seasoning and you don’t want the flavor to the seasoning, then yes, rinse it off. But some folks may opt to have it.
Adding the tomato paste with the veggies helps give you a darker color and sweeter flavor. Yes, you can eave it out if you prefer a lighter stock.
I made this yesterday with stone crab shells and shrimp tails. Followed pretty closely but my stock is a very dark brown, almost the color of weak coffee even after double straining. Did I do something wrong?
Wow, weak coffee is not standard for shellfish stock, no. I’m going to guess it’s one of two things.
1) Somehow the tomato paste took over the stock.
2) Did you roast the shells? If so, maybe they were a little overroasted.
3) did you use crab shells? Were the guts all cleaned out from them?
I have shrimp shells in my freezer that I keep meaning to make into stock. Amanda, if your stock tastes okay, go ahead and use it, but because of the color, it might be best used in something like gumbo. If you don’t want to (or can’t get what you need to) make gumbo right now, freeze the stock for later.
Made a few tweaks to this. Sautéed the onions a little bit along w carrots and celery before I put in the pot. I actually leave it on the stove longer than the 30 minutes – I let it simmer for about 2 hours. Elise; do you see any issue with this?Last question – I see a lot of recipes call for “seafood stock”. Can shellfish stock be used in place of “seafood stock” or are they completely different taste profiles ? Thanks! Love the recipe!
Hi Tom, well we do simmer the shells for an hour before adding the veggies, so the overall simmering time is about an hour and a half. No issues with sautéing the mirepoix first before adding to the stock, and no issues with letting the stock cook a little longer.
I don’t really see much of a difference between seafood stock and shellfish stock. If you are allergic to shellfish though, you could use fish stock if a recipe calls for seafood stock.
On the stove, as we speak. Will let you know how it turns out!!!
Hi.Followed your recipe but took it a little further and reduced it some more.Colour is a little more richer and taste also because of the concentration.Less stock but use less.Kitchen smells great.JamesAustralia.
Thank You for the recipe , I live in Maryland and on Hatteras Is. NC. and make a lot of Crab soup. Always have left over crab shell, legs and fresh Shrimp shells . Next time I make some I will go over this recipe. :)
Its simmering right now, I used the shells of Dungeness crab we had out to eat last night, The waitress looked at me like I have 5 heads when I asked for a box for the shells lol…my house smells DELISH! I think I am going to use the stock ina seafood gumbo this weekend!
Going to do this but would like to know if it can be put in jars and do a water bath.
Hi Barbara, the only way to can this recipe is to use a pressure canner. Canning it in a water bath will not give you a safe product. The temperature will not be high enough to kill potentially lethal bacteria that can grow at room temperature. If you want to store it, leave at least an inch headspace in the jar and freeze it.
How do I pressure cooker—time for pints please
King crab! Lol!
Most amazing seafood stock!! Such a beautiful flavor. I used shrimp heads and shells, lobster shell, king crap shells and snow crab shells. I didn’t have fresh parsley so I just poured in some dry, it is fantastic! I can’t wait to make my lobster/crab bisque this afternoon!
Hi There. What can I substitute for the dry white wine. eg. Apple cider vinegar
Hi Shameer, I would use 1/2 cup of water with a tablespoon of lemon juice.
Looks just like yours! Yum!
When do you add the bay leaf?
Hi, Max! Thanks for the catch! You can add the bay leaf with the parsley and thyme. I also added it to the recipe steps!
I have this cooling down on the stove right now and used shrimp, lobster and crab shells. It smells delicious and I can’t wait to use it for bisque or chowder! I’m so glad I ran across your recipe because I make shellfish often but never thought of making my own stock with all the shells. My adult children are coming for Christmas and will be ecstatic to have home made lobster/crab bisque!
Wonderful Karen! Homemade stock is the best and perfect for bisque.
Hey loved that you mentioned the quaint town of Marblehead MA where I grew up but I’m wondering what island you are talking about? I’m in Louisiana now and looked up your recipe for my oodles of shrimp shells. I think it would add needed flavor to shrimp scampi
Hi Gail, that was Baker’s Island!
Just a question, and it might be a silly one. What if you have already cooked shells? Can you use these? Would you need more or less? Since they’re already cooked, would you skip the initial 10 minute cook in the oven?
Hi, Mark! Emma here, managing editor. Yes, you can (and should!) use cooked shells to make stock. There’s still a lot of flavor to be had in those shells! Roasting them, even after cooking, helps bring out their flavor even more. Enjoy!
That’s awesome, many thanks for your advice, I’ll do that. Much appreciated! Cheers