Making a Crustacean Broth

The shells and heads from crustaceans such as crab, lobster, crayfish, and shrimp can be used to make a flavorful crustacean broth. Crustacean broth is useful as a base for soups and sauces and for cooking rice dishes such as risotto and paella. Usually crustacean broths are made with tomatoes because the tomatoes enhance the color of the broth and their flavor is a natural match.

Herbs, usually in the form of a bouquet garni, are also added to crustacean broths, but tarragon -- either chopped and added at the end or included in the bouquet garni -- is especially delicious. If you're using crayfish or shrimp heads or lobster or crab shells, grind up the heads in a food processor or crush them with the end of an European-style rolling pin, so that all their flavor goes into the surrounding liquid. Don't put claw shells or thick crab shells into a food processor or you will damage the blade.

Since most shrimp come with their heads already removed, you may have to use just the shells from the tails. Freeze the shells in a plastic bag until you have enough for at least a small pot of broth.

Shells and heads from crustaceans such as crabs, shrimp, crayfish, and lobster make full-flavored broths that can be used in paella (the shelled shrimp are then cooked in the paella) or soup or reduced for sauces.


Put the shrimp shells and heads in a heavy-bottomed saucepan with chopped aromatic vegetables.

Crush the shrimp heads and shells with the end of a European-style (the kind with no handles) rolling pin or the end of a cleaver held up on one end.

Add coarsely chopped tomatoes, a bouquet garni, and enough water to cover and simmer for about 45 minutes. Strain and use.

Kitchen Tips

Crustacean shells and heads must be well broken up so the surrounding liquid extracts their flavor. They can be broken up with the end of an European-style rolling pin (the kind without handles), the end of a cleaver held up on end, or in a food processor. Hard shells, such as lobster crab, and crayfish claws, however, will damage the food processor blade and should be broken up by hand. Thin delicate shells, such as shrimp tail peelings, require no breaking up, but the shrimp heads, if you have them, do.

Crustacean shells can be saved for up to 2 months, tightly wrapped in plastic wrap in the freezer, to accumulate enough to make a batch of broth.
For rich soups or sauces, cream and butter can be used to extract flavor and color from crustacean shells.

Crustacean broth has an affinity for tarragon, tomatoes, saffron, and cognac, all of which can be used to flavor sauces, soups, and rice dishes.