Concentrated stock or fumet from crustaceans

1 litre/2 pints
The scales are sautéed at high temperature The other ingredients are added The fumet is done

Bones are used for good meat stock, fish bones for fish stock, and to make crustacean stock, you use the carapaces, shells, claws and head of lobster, crayfish or shrimp. So, don't you throw these away!
There are some links in the recipe to the tips & tricks of broth making. There you can find descriptions of how to strain, reduce, cool and keep your broth. Because that is the same for all broths and stocks, this information is gathered on one page. On that page you can also find links to other recipes for stocks and soups.
Whether you want to make stock of lobster, crayfish or shrimp, the recipe stays the same.

Ingredients for 1 litre (4 cups) stock or 3/4 litre (3 cups) fumet
500 gram (1 pound) shells of lobster, crayfish or shrimp
1 stalk celery
50 gram (1/2 cup) leeks (the light green part)
1 shallot
250 gram (2 cups) carrot
1 or 2 garlic cloves
1/2 tsp. white peppercorns (crushed)
2 cloves
1 sprig thyme
1 bayleaf
2 Tbsp tomato purée
1 litre (4 cups) hot water
1 Tbsp. olive oil and 1 Tbsp. butter
dash of Cognac

Preparation in advance
Clean the shells well, rinse under the cold tap. Drain well, and pat dry.
Clean, wash and chop the vegetables (including garlic).
Heat olive oil in a pan that can stand a few scratches, fry the shells at a high temperature for a minute or so. Add cognac, take the pan from the fire and remove the shells. Set these apart. Wipe the pan with a paper towel, and put it back on. Add butter (or more oil) and fry the chopped vegetables for a minute or two. Add shells, herbs and spices, and hot water. Bring to the boil, skim if necessary, and let it simmer for 45 to 60 minutes.

Strain the stock, reduce for a more concentrated taste, then let it cool quickly. Now you can freeze what you don't need immediately. A concentrated stock like this one is often used in small quantities. Use an ice cube holder to freeze the stock. One cube equals one table spoon.
Do not forget to label your frozen stock, in the freezer all stocks look alike.

Ingredients
All descriptions of ingredients

Bibliography
The editions below are in my possession. Links refer to available editions.
All books mentioned on this site (with short reviews)