Fumet de Crustacés

The same process described above can be applied to the shells of crabes, écrevisses, homards, crevettes (crab, crawfish, lobster, shrimp) and other crustaceans. The shells are crushed, then roasted in the oven or gently cooked on the stove with the same aromates as a brown stock, and then flambéed with Cognac. Tomato paste is a key ingredient because it provides a desirable red color and, depending on the quality of the tomatoes, adds additional flavor and taste to the shellfish stock.