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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 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.

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