Shellfish Essence

Preparation info
    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This recipe works for lobster, shrimp or prawn, and crayfish shells. Crab shells do not give up much flavor or color and are usually too hard to process. This essence is good for using in cream sauces or for mixing with lemon juice and oils for salad dressings. It can also be mixed with butter to make a shellfish butter. If the shells are not cooked, toss them in hot oil for 5 minutes over medium heat or put them in a 350°F oven for 15 minutes until they are entirely red.