Archives for posts with tag: oyster boys

ever have a huge lobster dinner party with so many leftover shells it seems silly to just throw them away? probably not…or at least not very often. i was fortunate enough to be invited to such a party at my friend’s house this past fall. her husband caught the crustaceans himself, along with more uni (sea urchin) than i’d ever seen at any sushi bar. after gorging ourselves on so many of these california spinys we were bursting at the seams, there were a few leftover, and piles of shells. they sent me home with a bag of shells and a whole lobster! i had bisque on the brain…but first, the stock:

i had never made a lobster stock before, so i started with the fish stock recipe from the weston a. price foundation article ‘broth is beautiful’ and added in a few things of my own.


  • 4-6 lobster shells
  • 4 tbsp unsalted butter
  • 1 1/2 onions
  • 4 carrots
  • 7 celery stalks
  • 1 cup fennel tops, chopped rough
  • 4 plum tomatoes
  • 7 shiitake mushrooms
  • 1/2 cup parsley, chopped
  • 2 tbsp thyme, several sprigs
  • 4 bay leaves
  • 2 garlic cloves, chopped
  • 1/2 cup sherry
  • 1/2 cup white wine
  • 2 tbsp coarse hannapepe salt
  • 1/4 tsp white pepper

note: if your lobsters were grilled, clean the shells of any excessively charred parts.

melt the butter in a large stock pot with the onions, carrots, celery, and fennel. cook until softened a bit. add the tomatoes, mushrooms, parsley, thyme, bay, garlic and lobster shells. toss with softened veggies. add sherry and wine and let cook for about 5 minutes.

cover with cold filtered water, add salt and pepper, and bring to a boil. reduce heat to a simmer for 2-3 hours.

using a slotted spoon discard the largest pieces of shell.

then pour the rest through some cheese cloth lining a colander or mesh strainer. press down on the bits to exude any remaining juices.

chill overnight in the fridge. skim any fat off the top.

divide broth into different sized plastic containers in order to freeze and use in the future.

some ideas on how to use your hearty and flavorful lobster stock:

i did end up making lobster bisque, and it turned out fine…

…but since then i had the pleasure of having tom colicchio‘s version at craftsteak in las vegas, and i am now on a mission to recreate his. so, until then i’m not going to waste your time with my recipe when i know there is a better one out there…and by better, i mean absolute perfection and fantastic. i would be ashamed and embarrassed to post my meager recipe.

i did make a thai-style soup recently, inspired by my fellow food blogging friend spencer h. gray’s post on his blog omnivorous, using lobster stock, baby bok choy and shrimp, plus many of the ingredients he has listed.

considering i have never made a risotto, why not try a bivalve risotto made with lobster stock? i’m thinking mussels and clams from the oyster boys at the hollywood farmers market are in my near future.

note: since posting this i did make a wild mushroom risotto with lobster stock and it was lovely.


i have been getting my clams from a stand at the hollywood farmers market since i can remember. i just know them at the cute oyster boys. (seriously, what is it about fisherman? they must have the same genes as fire fighters and soccer players.) i found them on facebook, and you can follow them on twitter, but are fairly new to both. well, every sunday morning at their stand, they offer to shuck any oysters you want to eat on the half shell, but normally it just doesn’t occur to me to have oysters for breakfast. this past sunday it did. yummo! along with some mussels, i picked up a half dozen of their oysters. i went to ross cutlery today and got an oyster shucking knife, and pulled out a thick rubber glove and towel to prepare for my first shucking experience.

then i watched the oyster boys video on how to shuck an oyster…a few times.

it was really a lot easier than i thought it would be.

i put them on ice, and brought them down to the courtyard of my building to share with my neighbors. i served them with lemon wedges, a tamari sauce and ponzu mix, horseradish, and yuzu pepper on the side. good stuff!

i just couldn’t get over the array of colors this morning at the hollywood farmers market. being that it is pepper, tomato, and flower season i shouldn’t have been surprised, but wow. just wow.

i saw, and bought, my first chocolate brown bell pepper. i want it to taste like chocolate, but the vendor tells me it is more like a red bell pepper, which sounds equally delicious.

even the clams were especially pretty this morning. normally i don’t notice their beauty, because i am drooling over the hot fishermen who sell the bivalves. they even suggested a quick recipe: simmer them in coconut milk, fresh ginger, lemongrass, and cilantro until they open. add a little sriracha for some spice. i mean, who doesn’t love a man who can fish and cook? you can find them on facebook. here is their recipe come to fruition:

there was a lot of other color there today too:

black eyed peas.

tomatoes + hot peppers.

strawberries, raspberries + tomatoes.


yes. these are indeed tomatoes.

flowers at finley’s.

more sunflowers.

tropical fruit.

peppers + eggplant.

camomile. oh my, it smelled floral and sweet. period.

i can’t remember a more colorful market.

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