Shellfish Stock

• 2 1/2 pounds lobster shells (about 4 small lobsters)
• 2 cups coarsely chopped celery
• 2 cups coarsely chopped fennel bulb
• 1 cup coarsely chopped carrot
• 2 tablespoons no salt-added tomato paste
• 2 medium onions, peeled and halved (about 1 pound)
• 5 quarts water

1. Preheat oven to 450u0b0.
2. Arrange shells in an even layer in a shallow roasting pan. Bake at 450u0b0 for 30 minutes or until toasted.
3. Transfer shells to an 8-quart stockpot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.
4. Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.

lobster, celery, fennel bulb, carrot, salt, onions, water

Taken from www.myrecipes.com/recipe/shellfish-stock (may not work)