Lobster Stock Recipe

Name: Lobster Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shells from 4 cooked lobsters, including carapaces; 2 tablespoons olive oil; 2 small onions, quartered; 2 small carrots, peeled and cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 4 garlic cloves; 1 small fennel bulb, trimmed and quartered (optional); 1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice; 2 cups dry white wine (optional); 8 whole black peppercorns; 6 fresh thyme sprigs; 6 fresh flat-leaf parsley sprigs; 1 bay leaf

Servings: persons

Shells from 4 cooked lobsters, including carapaces
2 tablespoons olive oil
2 small onions, quartered
2 small carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
4 garlic cloves
1 small fennel bulb, trimmed and quartered (optional)
1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice
2 cups dry white wine (optional)
8 whole black peppercorns
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 bay leaf

1
Remove the head sacs (behind the eyes) in the carapaces; discard.
2
Remove any green tomalley or red roe; reserve for another use or discard.
3
Wrap the shells in a clean kitchen towel.
4
Using a rolling pin, meat pounder, or hammer, break the shells (some large pieces might remain).
5
Heat the oil in a Dutch oven or stockpot over medium heat until hot but not smoking.
6
Add the shells; cook until fragrant (do not let blacken), about 3 minutes.
7
Stir in the onions, carrots, celery, garlic, and fennel (if desired).
8
Cook, without stirring, until the vegetables begin to brown, about 3 minutes.
9
Add the tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
10
Fill the pot two-thirds with cold water (about 4 1/2 quarts).
11
Bring to a boil.
12
Reduce heat; simmer.
13
Skim the froth from the surface with a ladle.
14
Cook until the broth is aromatic and flavorful, about 1 hour 45 minutes.
15
Carefully pour the stock through a fine sieve set over a large bowl or container.
16
Discard the solids; let stock cool completely.
17
If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.

533

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Shells from 4 cooked lobsters, including carapaces, 2 tablespoons olive oil, 2 small onions, quartered, 2 small carrots, peeled and cut into 1-inch pieces, and more.

Yes, Lobster Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions