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Lobster stock in a large pot with lobster shells, veg and a wooden spoon

Homemade Lobster Stock

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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.

lobster stock strained into a glass measuring cup

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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!

A freshly cooked lobster on a white platter. Learn how to cook lobster at home!

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 tbsp tomato paste) – diced
  • 1/2 tsp 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.

onions, celery, herbs, and garlic sauteing in oil

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.

lobster stock prior to cooking

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.

Related:  Fresh PEI Lobster Sliders with a Cilantro & Avocado Mayo
vertical image of lobster stock in a large pot after cooking

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.!

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

Lobster stock in a large pot with lobster shells, veg and a wooden spoon
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5 from 9 votes

Lobster Stock

Making homemade lobster stock is easy and a great way to use up every last bit of fresh lobster. Use it to make bisque, soups, stews, risotto, and more!
Course Cooking Skill
Cuisine American, French
Keyword can you freeze lobster shells, how to make lobster stock, lobster broth, what can you use lobster shells for
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 litres
Calories 554.6kcal
Author Chef Markus Mueller

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 tbsp tomato paste
  • 1/2 tsp 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.

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16 Comments

  1. Forever Green Homestead

    Just made this! We make our own stock for the basic bones(chicken, pork,beef) but for some reason never thought to make sea food stock…truly shocking. It smells amazing and the goal is to create a wonderfully natural seafood chowder. Thank you for your recipe!


  2. I absolutely love idea of lobster stock. Never tried it thou. But since I love making fish soups for me and my family this would be perfect recipe to try and change something in my usual routine. I just saved the recipe and will give it a try.

  3. I would have never thought to make lobster stock. This is brilliant for making good use of such tasty leftover parts of lobster!


  4. Such a super vesatile stock to have on hand and super easy to make at home. Perfect way to use every part of any lobster 🙂


  5. I’ve always wanted to make my own lobster stock. This sounds like it would add extra flavor pasta dishes that already use a little seafood. I’ll have to make a big batch and freeze it in cup containers to use later!

  6. I’ve never considered lobster stock before — what a great idea! We have friends who do a big Lobster-fest every year; I’m totally going to ask to bring home some of their shells at the end of the night!


  7. I love love homemade stocks and make it often. But who would have thought of adding lobster! Never made or even heard lobster stock, it sounds brilliant. I’m going to make this very soon.


  8. This is so smart and thank you for the tip on freezing the shells so I can do it later. I didn’t realize I could do that..so that’s super helpful! Thanks!


  9. I love the idea of having lobster stock on hand. Bisque is one of my favorite comfort foods and having this will make having at home all the easier.


  10. I’ve always thought I needed to make lobster stock, but now I know I should!! This looks incredible, and perfect for making a bisque!

  11. Kelly Anthony


    What a great way to stretch a dollar! This lobster stock is great for freezing and putting to good use in bisque when it cools down again!


  12. I don’t have access to lobster and even if I did I would feel intimidated to say the least about dealing with one. Thus said, I deal with chicken more regularly and I very much agree on how important it is to save the bones for broth. Too often we just get lazy and throw everything away, but you can still get so much from the leftovers once the meat has been eaten.

    • To true. I hope you are able to try lobster at some point. It is quite a treat! I also make chicken stock regularly though, and you’re right, too much food goes to waste which is why I love getting as much from the bones as possible!

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