So I made lobster rolls for last night’s Sunday dinner – perfect, cool food for a hot summer evening outdoors – and, rather than discard the shells, I broke them into small pieces, cooked them in a little oil for ten minutes with some onions, celery and what not and simmered them for two hours in the left-over lobster water. According to the recipe I pulled from the Internet, the next step was to grind the whole thing up, sieve it and voila! Lobster soup.
Hmm. I have just a small food processor, adequate for most of my needs, but when it attacked even the small amount of shells and liquid I tossed in it bucked like a bronco and spat liquid out past its “sealed” lid. So much for that, and my would-be soup is now over the sea wall, awaiting recycling by our local crab population.
Any of you ever try this and if so, any ideas on grinding those pesky shells? I really don’t care to invest in a heavy duty processor – the point of the exercise was to put to use otherwise-worthless lobster discards and spending $200 (?) on a Cuisinart would seem to defeat that purpose. I do have a meat grinder for converting Bambi and Charlotte into sausage, and that might work, but I’m open to and would be grateful for other ideas. Thanks.