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.
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
Anthony
Plan on making this to make Risotto. Just wondering if you boiled the lobsters would you use that same water to make the stock or use fresh water for the stock?
Chef Markus Mueller
Hi Anthony, I would use fresh water, the liquid from cooking the lobsters has never smelled or looked particularly appealing to me. You can certainly try it though! I would make sure to taste the water first and make sure it doesn't taste unpleasant though.
Elmer Steele
Just froze tails ,pieces, and one of the heads of two lobsters after demeating. Thought I might make a Lobster Mushroom soup of sorts. Found the Lobster Mushroom at St. Lawrence Market in Toronto. Though the lobster flavor doesn't come from the lobster, but from an acquired virus that finds the mushroom homey, I thought I would try to emulate the bisque in a velvety soup. Any thoughts or suggestions?
P.S. I also found a nice batch of Cauliflower Mushroom along the same lines as the Lobster Mushroom. I dried it to try later.
Chef Markus Mueller
Hi Elmer, I would suggest simply making a delicious soup with the mushroom, and see what happens. I've never used it myself, but ingredients such as onions, celery, leek, garlic, and fresh herbs would most likely pair very well with it if it has a strong lobster like flavor.
Cindy
Would it be a total disaster to replace wine with something else ?
Chef Markus Mueller
Hi Cindy, you can certainly replace the wine with any other liquid. You can even just omit it. The wine is there to add flavor.
Rachel Rhein
I made lobster stock and froze it about eight months ago...can I still use it?
Chef Markus Mueller
If the stock has been frozen solid this entire time in an airtight container, it should be fine, you may notice a loss in flavor though.
Lisa
When you make the stock do you put all of the shells including the body in the stock pot? Do you need to remove any parts from the body?
Chef Markus Mueller
Hi Lisa, Yes you can put the body in the stock. I generally remove the stomach which is located right behind the head,(you can see the anatomy of a lobster here), but everything else I leave on.
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!
Chef Markus Mueller
You're very welcome! It's a great way to use up any leftover seafood shells. You don't need to use just lobster, you could do the same with crab, or shrimp as well!
Chris Swerling
Recipe looks great- flavorful and easy! Any suggestions on adapting it for an Instant Pot especially in terms of timing?
Chef Markus Mueller
Hi Chris, I've never made this in an Instant pot, but generally a seafood broth or stock is simmered for at least 20 to 40 minutes. I'd start at 20 minutes in the IP and go from there if you find the flavor isn't strong enough.
Natalie
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.
Sara
I would have never thought to make lobster stock. This is brilliant for making good use of such tasty leftover parts of lobster!
Heather
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 🙂
Jessica (Swanky Recipes)
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!
Julie
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!
Jo
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.
Heather
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!
Chef Markus Mueller
It's a great little idea eh! I usually don't have time right away to make stock..so I freeze them to do it later!
Sharon
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.
Kylee from Kylee Cooks
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!
Chef Markus Mueller
It is! That's what I usually use it for is to make a bisque or lobster sauce.
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!
Eva
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.
Chef Markus Mueller
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!