The Common Mistake To Avoid With Lobster

Lobster is a delicious, even decadent meal that can make you feel like you're eating at a five-star restaurant right in your own home. Just like with any food, there are quite a few mistakes you can make during preparation, from overcooking to overseasoning, but there's one common mistake you should avoid here. Yet it has almost nothing to do with how it's cooked.

When you make lobster at home, don't throw out the shells. You might think they're garbage, but there's still a lot of delicious lobster flavor in those shells that can go into things like seafood stock or lobster-infused butter and oil. So, the next time you grill up some lobster tails, save the shells to create some amazing ingredients you can use down the line.

Throwing away leftover lobster shells is basically tossing money in the garbage. Stock and infused butter, especially anything that involves lobster, can get pricey. It's hardly ever a bad idea to stretch your dollars a little further. Not to mention, ingredients such as these are often much better and fresher when made at home. Toss out those shells, and you're throwing away an opportunity to create a meal that might make the original dish so envious it matches a lobster's own green tomalley.

Turning lobster shells into lobster stock is simpler than you might think. Simmer the shells together with your favorite seasonings and veggies (if you boiled or steamed the lobster, use the same water you cooked it in for best results) for 45 minutes to an hour with the lid off. Stock is known for taking hours upon hours, but if you simmer stock too long, the flavors can become bitter. Each type of stock takes different times, so this is about the right length for lobster. Remove the solids, then use it by itself or to upgrade store-bought stock if you want to stretch what you made.

Infusing lobster into butter follows a similar principle. The best part? You can use the same shells you made the stock with, though they may be less flavorful than fresh. Crush your shells into small pieces, then roast them in an oven at 300 degrees for 15-20 minutes. Melt one stick of butter per lobster in a double boiler (or a heat-safe bowl set above — but not touching — some boiling water), add the dried shell pieces, and let it simmer for 20 minutes. Give it an extra boost by adding your favorite spices and seasonings. Once it's done simmering, strain the butter, then cover and put it in the refrigerator to set. Afterwards, skim off the liquids and enjoy.