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Easy
By Richard Whittington and Martin Webb
Published 1995
The flesh of lobsters, crabs, crayfish and prawns is highly prized, but making the most of shells, to give their strong and unique flavour to stocks, sauces and oils, makes both culinary and economic sense. Either smash shells up and freeze in bags for fish soup or use them as here to make a delicious and aromatic oil.
Coarsely dice the carrots, shallots, fennel, garlic and celery.
Put