5 from 12 votes
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.
Prep Time
15 mins
Cook Time
1 hr
Servings:
6
people
Calories:
108 kcal
Cuisine:
Mediterranean, American
Ingredients
Lobster
- 5 lobsters shells only
Stock
- 1 onion cut into 4
- 2 celery cut into 4, stalks
- 1 cup carrot roughly chopped
- 1/2 cup tomato baby tomatoes or whole, chopped
- 2 bay leaf dried or fresh
- 5 garlic cloves
- 1 Tablespoon peppercorns whole
- 1 1/2 teaspoons salt sea salt
- 6 thyme sprigs. Combine it with oregano or rosemary
Notes
- 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.
- 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.
- When the stock starts to simmer, make sure you turn the heat to low and allow the flavors to blend in.
- Don't rush the process.
- 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.
- 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.
- Make the best Lobster risotto and Lobster bisque using this stock!