Lobster Stock Recipe

Name: Lobster Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 1/2 pound) lobsters or 4 pounds crayfish; 8 tablespoons (1 stick) unsalted butter; 1/4 cup olive oil; 2 medium onions, finely chopped; 2 carrots, peeled and chopped; 2 stalks celery, peeled and chopped; 1 1/2 teaspoons salt; 2 cups dry white wine; 1 cup Madeira; 5 cups fish stock, clam juice, or water; 3 cups tomato juice; 1 head garlic, with skins, cut in half horizontally; 1/2 bunch fresh parsley, with stems; 1 tablespoon black peppercorns; 2 bay leaves; 1 1/2 teaspoons dried tarragon; 1 teaspoon dried thyme; 1/2 teaspoon cayenne

Servings: persons

4 (1 1/2 pound) lobsters or 4 pounds crayfish
8 tablespoons (1 stick) unsalted butter
1/4 cup olive oil
2 medium onions, finely chopped
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 1/2 teaspoons salt
2 cups dry white wine
1 cup Madeira
5 cups fish stock, clam juice, or water
3 cups tomato juice
1 head garlic, with skins, cut in half horizontally
1/2 bunch fresh parsley, with stems
1 tablespoon black peppercorns
2 bay leaves
1 1/2 teaspoons dried tarragon
1 teaspoon dried thyme
1/2 teaspoon cayenne

1
Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes.
2
Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use.
3
Do this messy job over a bowl to reserve drippings.
4
Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.
5
Melt butter and oil in a large stockpot over medium-high heat.
6
Cook onions, carrots, celery, and salt until golden, about 10 minutes.
7
Stir in crushed shells, white wine, and Madeira.
8
Turn heat to high and cook until liquid is reduced by half.
9
Add clam juice and tomato juice.
10
Bring to a boil and carefully skim and discard foam that rises to surface.
11
Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.
12
Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.

733

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 (1 1/2 pound) lobsters or 4 pounds crayfish, 8 tablespoons (1 stick) unsalted butter, 1/4 cup olive oil, 2 medium onions, finely 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.

Lobster Stock

How did you like this recipe?

Frequently Asked Questions