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 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Author Chef Markus Mueller
2-3lbcooked lobster shells3 - 4 lobsters cooked with meat removed
1wholelarge Spanish onionpeeled and julienne
2wholecelery stalks diced
3clovesgarlic peeled and crushed
1wholestar anise pod
4 - 6wholeblack peppercorns
2 wholetomatoesor 2 tbsp tomato paste
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.