Keeping your lobster shells and legs gives you the chance to make a glorious stock, as an excellent base formany delicious fish and shell fish dishes.

Lobster Stock.


Boiled lobster shells, legs and heads.


Fennel seeds, bay leaf, salt and pepper.

Celery and any other green leafy herb to hand.


Add the shells to a heavy based saucepan and pour in a generous dash of Pastis. It’s great to find a role for that bottle that sat on the top shelf undrunk for 15 years! Light the pastis and let it flame out. Add veg and cold water and bring to the boil. Simmer for 30 mins. Strain and freeze.


Kedgeree, Chowder, Rice dishes,  Asian Fish or Prawn  soups.

Dishes with a lobster stock base.