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

Lobster Stock

Chef Markus Mueller
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!
5 from 9 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Cooking Skill
Cuisine American, French
Servings 4 litres
Calories 554.6 kcal

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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