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4 Ways to Use a Lobster’s Shell

Once your lobster dinner is done, you’re likely left with some carcasses that you don’t know what to do with. Rather than throwing them out, you can actually use them to prolong that delicious lobster experience by making a few simple recipes. Here are a few ways to give them a second life.

1. Make a bisque

This traditional French soup is not only unique, it’s also synonymous with summer. Try this simplified version. You’ll appreciate the flavour that comes solely from a lobster’s shell after cooking—a great zero-waste tip. The creamy texture, rich taste and slightly spicy flavour of this recipe will make you want to stock up. Since lobster season is so fleeting, it’s all the more reason to make it!

2. Make a stock

Lobster shells are valuable not just for making soup, but for preparing a stock that can be used as a broth in many dishes. It can add richness and depth to a paella or a risotto, among other recipes, and can act as a substitute for chicken broth. In any case, if you plan on making any of these dishes at a later date, you can freeze the shells and bring them out when needed.

3. Make a sauce

You can also use lobster shells for the mild flavour they can bring to a creamy sauce. This is a great way to get acquainted with lobster, as its delicate taste goes well with other ingredients. Besides using it in a pasta dish, such as ravioli with butter sauce, you can also generously ladle the sauce over fish quenelles. Nothing beats these two elegant recipes made with a slowly simmering ingredient that helps prevent food waste.

4. Make an oil

Lastly, the tiny lobster legs that many don’t have the patience to shell, as well as the scrubbed-clean head of the crustacean, can be used to make a delicious oil that can be stored in the refrigerator for up to a month. This oil can enhance a seafood pizza, a salad or even a creamy cauliflower soup. The concentrated flavour of the shells alone is enough to heighten the taste of all these dishes.

With the suggestions above, it’s possible to prolong lobster season by using all of the crustacean’s parts. The carcasses have such a wonderful, concentrated aroma that it would be a shame to simply throw them into the compost bin without taking advantage. Happy lobster season!