We certainly get through our fair share of fresh lobsters and crabs, so what a shame it would be to waste all the shells we generate when we dress them<br>
Just like our fish stock, our shellfish stock has a wonderfully deep flavour and is perfect fro risottos and bisques<br>
Jasmine sweats down shallots, carrot, fennel, celery and garlic, then adds black peppercorns, bay leaves and parsley stalks, and this simmers away until its ready<br>
We now batch cooking our stock, to ensure we have plenty available, then freezing on 500g blocks on the day its made. So, you may receive fresh, or frozen, depending on availability<br>
Our stock can be used from frozen, or defrost and use ont he same day