I’m trying to get better at not wasting food. I am actually pretty good, but there is always room for improvement.

So I saved the lobster shells from NYE to make stock wihich I then reduced and froze as ice cubes. I also made stock from the wild ducks, which I reduced even more and froze as well, but I was exceedingly clumsy and dropped the tray and lost half of the stock. The same evening I also broke a china bowl. 😦

Lobster stock

the shell from two lobsters

1 large carrot

1/3 fennel

1 onion

some peppercorns

1 tbsp tomato paste

a few sprigs of parsley

1 garlic clove

olive oil

Rinse the shells thoroughly. Cut into smaller pieces. Fry with the vegetables in olive oil to get more flavours out. Cover with water.  Add the spices, herbs and tomato paste. Bring to a boil and continue to cook until about half the water remains. Strain and pour back into the pan. Add some salt and reduce until you have the concentration you would like. Leave to cool. Pour into ice cube trays and freeze. Put the cubes into a freezer bag and keep in the freezer.