Lobster stock is an easy way to use up any leftover lobster shells you may have after enjoying a good feed of atlantic lobster, and it allows you to enjoy this delicious crustacean year round. Plus lobster stock freezes extremely well!
This lobster stock recipe infused with anise, peppercorns and herbs is ideal for making lobster bisque, or any recipe that calls for a fish or lobster broth.
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With the Spring lobster season in full swing now here on Prince Edward Island, I wanted to get back to creating some delicious lobster based recipes. What better way to do that then to show you how to get the absolute most out of your lobster!
What Can You Use Lobster Shells & Carcasses For?
After having cooked fresh lobster at home, many people simply throw out the lobster shells and bodies. This is usually because they aren't aware that you can make a delicious broth if you just save those shells!
Simply by saving any leftover lobster shells, you have the basis to make this lobster stock recipe, which can then be used to make soups, and sauces, cook lobster risotto or be used in any seafood recipe that calls for liquid. A great way to get the most bang for your buck when cooking with fresh lobster.
Can I freeze lobster shells?
Absolutely! If you don't have time to make this lobster stock right away, simply bag and freeze the lobster shells. They will keep for two or three months no problem.
Can I freeze the lobster stock?
Yes of course! Just like chicken or beef stock, the lobster stock is nothing more then a flavour infused liquid. It freezes very well, and large batches can be made and stored for later use.
Lobster Stock Recipe
For this recipe, you'll only need a handful of ingredients. If you do any amount of cooking at home, you'll likely have most if not all of these ingredients already on hand.
Ingredients
You'll need:
- 2-3 lb cooked lobster shells ( 3 - 4 lobsters cooked with meat removed)
- 1 large Spanish onion- peeled and julienned
- 2 celery stalks - diced
- 3 cloves garlic - peeled and crushed
- 1 star anise pod
- 4 - 6 black peppercorns - whole
- 3 bay leaves
- 4 sprigs fresh thyme
- 2 tomatoes (or 2 tablespoon tomato paste) - diced
- ½ teaspoon chili flakes
- 1 cup white wine
- 4 litres water
Method
1.Peel and cut the onion, celery, and garlic. Measure out all the spices and herbs.
2. In a large pot or pan, heat a splash of oil, and lightly saute the onion, celery, and garlic, until the onion starts to turn translucent. Add in the spices and tomato product and cook for 1 to 2 minutes.
3. Add the lobster shells, and mix everything around with a large spoon. De-glaze the pot with the white wine, then add the water. If 4 litres isn't enough to cover the lobster shells entirely, add more until the shells are fully covered.
4.Bring the pot to a boil, and then turn it down to a simmer. Simmer the lobster stock for 40- 60 minutes uncovered.
5. Taste the lobster stock once the time is up, and make sure that it has a nice strong lobster taste. Strain the lobster stock through an all-purpose mesh strainer, and then again through a fine mesh strainer, or cheesecloth, to remove any tiny bits of lobster shell that may have snuck through.
6. Cool the lobster stock and refrigerate for up to 3 to 4 days, or freeze immediately once cooled.
Why is my lobster stock grey-ish and not red?
Don't worry too much about the colour of your stock. You're going for taste here!
A few things will affect how red the colour of your stock is though. If you use tomato paste instead of fresh tomato, your stock will have a more reddish/orange appearance. The more claws and tails you use will also affect the pigment, as you naturally leach out the red pigment.
The colour can be deceiving as well. In my pictures above, you'll see the stock looks grayish/clear when in the stock pot. Yet once strained and in a glass jar, it has an orange tinge.
What Can You Use The Lobster Stock For?
As mentioned above, the lobster stock can be used in place of water in any seafood, or fish based recipe. Lobster bisque, bouillabaisse, seafood stews, risotto and more can all be made with lobster stock.!
Check out our web story for a quick step-by-step on how to make lobster stock!
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest
Recipe
Lobster Stock
Ingredients
- 2-3 lb cooked lobster shells 3 - 4 lobsters cooked with meat removed
- 1 whole large Spanish onion peeled and julienne
- 2 whole celery stalks diced
- 3 cloves garlic peeled and crushed
- 1 whole star anise pod
- 4 - 6 whole black peppercorns
- 3 whole bay leaves
- 4 sprigs fresh thyme
- 2 whole tomatoes or 2 tablespoon tomato paste
- ½ teaspoon chili flakes
- 1 cup white wine
- 4 litres water
Instructions
- Peel and cut the onion, celery, and garlic. Measure out all the spices and herbs.
- In a large pot or pan, heat a splash of oil, and lightly saute the onion, celery, and garlic, until the onion starts to turn translucent. Add in the spices and tomato product and cook for 1 to 2 minutes.
- Add the lobster shells, and mix everything around with a large spoon. De-glaze the pot with the white wine, then add the water.
- If 4 litres isn't enough to cover the lobster shells entirely, add more until the shells are fully covered.
- Bring the pot to a boil, and then turn it down to a simmer. Simmer the lobster stock for 40- 60 minutes uncovered.
- Taste the lobster stock once the time is up, and make sure that it has a nice strong lobster taste. Strain the lobster stock through an all purpose mesh strainer, and then again through a fine mesh strainer, or cheese cloth, to remove any tiny bits of lobster shell that may have snuck in.
- Cool the lobster stock and refrigerate for up to 3 to 4 days, or freeze immediately once cooled.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
W Stone
After steaming lobsters, what can I use the leftover steam water for?
Chef Markus Mueller
Hi Winston, you could use the leftover steaming water in any kind of soup, or to cook vegetables etc. The liquid won't be overly flavorful though.
Marty
Not knock-your-socks-off flavor but absolutely useful and a great use for the shells and bodies. Thanks for the star anise tip. I'll take some of the stock and reduce the heck out of it to get close to a glace. Good thing my next door neighbor is a lobsterman.....
What's the deal with the recipes that call for roasting shells first?
Chef Markus Mueller
Hey Marty, you can roast the shells along with some onion, celery, etc to give your stock/broth/bisque a bit of a deeper flavor. It's similar to how roasting chicken bones changes the flavor of chicken stock as opposed to using raw bones.
Sara Stewart Wainwright
What I do is roast the shells in the pan first, then add everything else. I think it works for chicken stock too-roast it first and you'll get much more flavor imo.
Sara