This soup, bisque and gumbo are the main reasons I do not throw away my uncooked shrimp or lobster shells. The flavor of seafood is heightened when you use fresh seafood stock instead of water.

To make seafood stock use a sauté pan add onions chopped and sweat (no color just make them soft. Add thyme and a bay leaf. Add shrimp shell or lobster shells or both. Add 4 cups of water to cover shell and bring to a boil then reduce to a simmer. Cook for 20 minutes. Remove from heat and strain. Freeze stock in ice cube tray and use when you want that flavor of fresh seafood in your dish.

Ingredients
½ cup crab meat ounces crab meat
½ cup bay scallops (the smaller ones)
½ cup shrimp
½ cup lobster claw meat is fine
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons flour
2 cups heavy cream
2 cups shrimp stock
¼ cup clam juice
1 tbsp tomato paste
¼ cup sherry (optional)
2 tbsp cayenne pepper
Salt & Pepper

Equipment
Large Soup Pot

Preparation
Heat butter over medium-low heat
Add green onion and celery
Sauté until tender
Add flour and Stir
Add milk and stir
Allow mixture to thicken
Add pepper, tomato paste, and heavy cream
Add Seafood
Simmer for 5 min

For Service
Ladle into bowl
Add a shot of sherry right before service (optional)

Jay Jones is the Executive Chef of Chateau Noir, LLC. (www.chateaunoirllc.com)
 

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