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


  • 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


  • 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.