Lobster Stock Recipe

Name: Lobster Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butter (leftover melted butter plus fresh); 2 tablespoons chopped shallots; Leftovers from four lobsters (claws, innards, legs, carcasses, shells - everything); 1/4 cup Cognac; 1/2 cup dry white wine; 4 tablespoons tomato paste; 1 tablespoon (or as desired) dried tarragon, crushed; Pinch of thyme; White pepper as desired; Water (or chicken stock) as needed; Salt as desired (the stock should be undersalted when finished)

Servings: persons

1/2 pound butter (leftover melted butter plus fresh)
2 tablespoons chopped shallots
Leftovers from four lobsters (claws, innards, legs, carcasses, shells - everything)
1/4 cup Cognac
1/2 cup dry white wine
4 tablespoons tomato paste
1 tablespoon (or as desired) dried tarragon, crushed
Pinch of thyme
White pepper as desired
Water (or chicken stock) as needed
Salt as desired (the stock should be undersalted when finished)

1
Melt the butter in a deep, heavy pot and cook the shallots and garlic over low heat until transparent but not browned.
2
Add all the lobster scraps to the pot and crush them down well with a potato masher.
3
Raise the heat, add the Cognac and flame it.
4
Add wine, tomato paste, tarragon, thyme and white pepper and mix well.
5
Add water to barely cover, plus 1/2 teaspoon salt, mix well, boil, cover, reduce heat and simmer 30 minutes.
6
Strain broth and discard scraps.
7
Cool broth quickly, uncovered, and refrigerate.
8
When completely cold, remove the cake of recongealed lobster butter from the top and wrap and reserve it in the freezer for future use.
9
Freeze the broth in small containers.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 pound butter (leftover melted butter plus fresh), 2 tablespoons chopped shallots, Leftovers from four lobsters (claws, innards, legs, carcasses, shells - everything), 1/4 cup Cognac, 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.

Lobster Stock

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