Bringing the price per serving down

What do asparagus stems and lobster shells have in common?

They typically go in the trash, while the tender asparagus heads and the claw and tail meat go on the plate, maybe accompanied by melted butter.

I our household, though, we freeze the stems and turn them into cream of asparagus soup later.

And the shells, often roasted, though it’s not necessary, are simmered down into a lobster stock, which can hold its flavor for up to three months if frozen.

The stock makes for a great lobster bisque or lobster butter or fish chowder.

In essence, we wind up with more meals than one out of each ingredient – and thus getting more for our money.

What strategies like this can you share?


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