Lobster Stock Recipe

Name: Lobster Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 pounds raw or cooked lobster bodies; 3-4 tablespoons vegetable, peanut, or canola oil; 1 large onion, chopped; 2 ribs of celery, chopped; 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 2 whole garlic heads, halved; 1/2 bulb of fennel, sliced and cored; 2 fresh saffron threads; 1/2 small bunch fresh parsley; 3-4 whole stalks of thyme; 1 13-ounce can whole tomatoes and juice, crushed; 2 cups white wine

Servings: persons

3-4 pounds raw or cooked lobster bodies
3-4 tablespoons vegetable, peanut, or canola oil
1 large onion, chopped
2 ribs of celery, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 whole garlic heads, halved
1/2 bulb of fennel, sliced and cored
2 fresh saffron threads
1/2 small bunch fresh parsley
3-4 whole stalks of thyme
1 13-ounce can whole tomatoes and juice, crushed
2 cups white wine

1
If you are using raw lobster, oil the bottom of a roasting pan and place chopped up lobster bodies in the pan with the onion, celery, carrots, parsnips, garlic, and fennel. Roast at 400-degrees until the vegetables take on a color. If you are using frozen or fresh carcasses, roast only the vegetables and add lobster to the stockpot later. Remember that the stock won't have quite as rich a flavor.
2
Transfer the lobster and vegetables to a large stockpot. Add the saffron, parsley, and thyme sprigs, tomatoes, and wine and fill the pot with 3 quarts of water. Bring it to a boil then turn it down to a simmer. Cook it for 1 to 1 1/2 hours.
3
Put the stock through a fine strainer, discard the solids, and cool. Use the stock within a couple of days or freeze for future use.
4
Cooking tips: If you eat a lot of lobster, it's always smart to save the bodies for lobster stock. Just remember that no matter what kind of lobsters you use for stock, you need to remove the head sac first; you don't want that in your stock! To freeze left over lobster, chop the carcass into chunks, wrap and freeze. You can make the stock using raw lobster bodies, as well.

859

kcal

Calories

Fat

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: 3-4 pounds raw or cooked lobster bodies, 3-4 tablespoons vegetable, peanut, or canola oil, 1 large onion, chopped, 2 ribs of celery, chopped, 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