Shellfish Stock

• 6 cups shellfish shells from shrimp, lobster, and/or crab
• Olive oil, for drizzling
• ½ c

Preheat the oven to 400°F 205°C). Break any thick shells of lobster or crab by putting them in a sealed, thick plastic bag and either rolling over them with a rolling pin or hitting them with a meat hammer or the bottom of a heavy pot to crush. Shrimp shells don’t need breaking up.