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Lobster stock in a large jar showing the beautiful clear color of the stock and a some oregano around it

Lobster Stock

If you haven't made Lobster Stock yet, you're missing out. A rich, flavorful, quick and utterly delicious lobster stock that you can make using lobster shells, and use it endlessly. We use this lobster stock recipe endlessly on soups, risotto, pasta and more! Detailed step by step and video below.
Course Soup, Stock
Cuisine American, Mediterranean
Keyword lobster, lobster recipe, lobster stock, lobster stock recipe, stock, stock recipes
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people
Calories 108 kcal
Author Mahy

Ingredients

Lobster

  • 5 lobsters shells only

Stock

  • 1 onion cut into 4
  • 2 celery stalks cut into 4
  • 1 cup carrots roughly chopped
  • 1/2 cup tomatoes baby tomatoes or whole, chopped
  • 2 bay leaves dried or fresh
  • 5 garlic cloves
  • 1 Tablespoon peppercorns whole
  • 1 1/2 teaspoons sea salt
  • 6 thyme sprigs. Combine it with oregano or rosemary

Instructions

  1. The first step is to use a sharp scissors, and have gloves on to protect your hands as the shell can be prickly.
    A hand holding a scissors and cutting through the back of the lobster to cut it open
  2. Take the lobster tail and invert it so the softer shell is facing up. Cut through with a scissor along the length.
  3. Once fully open and cut through, use your hands to separate the meat from the shell carefully without breaking the meat.
    a hand wearing gloves and separating the lobster meat from the shell carefully
  4. Now remove the meat our of the shell, again carefully not to break it up.
    A hand wearing gloves pulling gently the lobster meat away from the shells
  5. You should have whole tail meat, and the shells completely void of meat.
    two separate plates on a wooden board, one with all the lobster meat and one with all the lobster shells. All separated to make lobster stock
  6. Now take a large enough pot or a dutch oven and place all the stock ingredients in. You can add more onions than garlic or less celery for example, however your taste is. Finally add in the lobster shells that were separated and bring to a boil.
  7. Cover the stock and let it simmer for about 40-60 minutes. This depends on how much time you have, but the more it simmers, the richer the stock will be.
  8. You should have a golden stock that looks and tastes in fact like liquid gold. And at that point you're ready to turn off the heat.
    A ladle placed in the post of lobster stock showing how golden and rich the color of the stock is so it's ready
  9. Now that the stock is ready and off the heat, you will need to strain it.
    The lobster stock is passed through a strainer showing the lobster shells, all the veggies and herbs in the strainer, and a clear golden liquid left
  10. Use a large strainer and pour all the stock ingredients to strain it into a clear golden liquid.
  11. It's best to store the lobster stock in glass jars. Glass is usually fridge, freezer and microwave safe. Glass jars are always air tight when sealed which is makes it the best way to store this recipe. You can also store it in a well sealed ziploc bag.
    Lobster stock in a large jar showing the beautiful clear color of the stock and a some oregano around it

Recipe Video

Recipe Notes

Lobster Stock Recipe Tips

  1. You can use any part of the shell fish for this recipe. If using the tail, make sure you use only the shells. And if using the claws, then you can use the whole part as it is. 
  2. Add your flavoring accordingly, we use onions, carrots, celery, garlic, bay leaves, herbs and whole peppercorns. You can add ginger, turmeric root or your favorite. 
  3. When the stock starts to simmer, make sure you turn the heat to low and allow the flavors to blend in. 
  4. Don't rush the process. 
  5. Strain the stock for a clear liquid that you can use in so many recipes. You can still store it unstrained, and only strain it before use. 

How to Make in Advance?

You can make the recipe3 ahead of time and store it in the freezer for up to 3 months, or fridge  for up to 7 days. Remember to rehear before using, and it's best to reheat in a pot on the stove.

How to use Lobster Stock?

Make the best Lobster risotto and Lobster bisque using this stock!

 

Nutrition Facts
Lobster Stock
Amount Per Serving
Calories 108 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Trans Fat 0.01g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.3g
Cholesterol 133mg44%
Sodium 1044mg45%
Potassium 376mg11%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 3737IU75%
Vitamin C 7mg8%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.