Ingredients

• 2–3 cups Seafood Stock

• ½–1 cup heavy cream

• 1–2 tbsp butter (for finishing)
• Kosher salt, to taste

Optional additions (use sparingly): - 1 clove garlic, crushed - pinch cayenne or white pepper - splash of sherry or brandy

For finishing: - Lobster meat (including freezer-burned pieces), cut into small chunks

Method

1. Roast the shells

Preheat oven to 425–450°F. Spread shells on a sheet pan and roast until deep red and aromatic, about 10–15 minutes.

2. Build the base

In a pot, melt butter and add onion (and optional carrot/celery). Cook until softened and lightly golden. Add tomato paste and cook briefly to caramelize. Add roasted shells and stir to coat.

3. Simmer

Add water or light stock to just cover the shells. Simmer gently 30–45 minutes. Do not aggressively boil.

4. Blend and strain

Remove any large shell pieces. Blend the remaining contents until smooth, then strain through a fine sieve, pressing to extract liquid. Discard solids.

5. Reduce

Return the strained liquid to the pot and simmer until noticeably thicker and more intense.

6. Finish

Add cream and butter. Adjust salt. The texture should be smooth and lightly thickened from reduction and fat.

7. Add lobster

Add lobster meat and warm gently just before serving. Do not overcook.

Storage

Refrigerate in an airtight container for up to 3 days. For longer storage, freeze the base (before adding lobster meat) for up to 2–3 months. Thaw and reheat gently, then add lobster just before serving.