Easy Lobster Stock
User Reviews
4.1
Easy Lobster Stock
Description
Easy Lobster Stock starts with heating olive oil and gently cooking chopped onion, celery, and garlic until tender but not browned to preserve their sweetness. Bay leaves, thyme, fennel seed, red pepper flakes, and lobster shells are added and cooked briefly to release their aromatic qualities.
The recipe incorporates crushed tomatoes and dry white wine, boiling briefly to meld flavors before adding water. The mixture simmers covered for 40–50 minutes to develop a rich broth infused with lobster essence and savory herbal notes.
Once cooked, the stock is strained twice—first through a mesh strainer to separate solids, then through a fine mesh to clarify. The result is a clear, flavorful lobster stock that can be used as a seafood base in soups, stews, or risottos.
Ingredients
- claws head, empty carapace of 2 steamed lobsters, cut into 3" pieces
- 4 large cloves garlic chopped
- 1 large onion chopped
- 1 talk celery chopped
- 2 bay leaf
- 6-8 prigs thyme
- 1 teaspoon fennel seed lightly crushed
- red pepper flakes dash
- 3 tablespoons olive oil
- 14 ounces crushed tomatoes in their own juice
- 2 cups white wine dry
- 6 cups water
Instructions
- In an extra large skillet with 3-4 inch side, heat olive oil over medium heat. Add the onion, celery and garlic and cook until vegetables are tender and fragrant -- do not brown the vegetables and remove from heat if they do start to take on color.
- Add the bay leaves, thyme, fennel seed, red pepper flakes and lobster shells -- stir to combine and cook over medium heat for 5 minutes stirring occasionally.
- Stir in the tomatoes and white wine and turn up the heat to medium high. Bring the liquids to a boil and cook for 2-3 minutes, then stir in the water, heat the mixture almost to a boil, cover tightly with a lid, reduce the heat to a simmer and cook for 40-50 minutes, stirring occasionally.
- Place a standard mesh strainer over a large bowl. In batches, transfer the shells, vegetables and broth to the strainer, pressing on the solids with the back of a spoon to get all of the liquids and juices out of them. Discard the solids. Set a fine mesh strainer over another large bowl or an extra large measuring cup. Pour the liquid through the fine mesh strainer, pressing and stirring with the back side of a spoon. Discard solids. Makes 6-8 cups of stock.
- Stock will keep for up to 5 days in the refrigerator or up to 3 months, frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Cholesterol | 1mg | 0% |
| Sodium | 93mg | 4% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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