Homemade Lobster Stock
Remember those Sriracha Lobster Rolls? Seriously fabulous chunks of Maine lobster meat tossed in a tangy, spicy, mayonnais-y sauce and loaded onto a soft buttered and lightly toasted potato roll? Do you remember me imploring you not to throw away the shells? I hope you listened, because today, we’re making Homemade Lobster Stock and it’s a whole lot easier than you might think.
If you’ve never bothered to make your own lobster stock before, you may be wondering what all the hubbub is about. Can’t you just buy the canned broth or stock? Well, yes — and I won’t pass judgement on you for keeping a few cartons of chicken or beef broth in the pantry for a last minute meal.
But when it comes to lobster stock – no. And here’s why – it’s not readily available – they don’t sell lobster stock in a convenient 1-quart carton — and even if they did, it wouldn’t be lobster — it would be salt with lobster-esque “flavorings.”
For the real thing, you’re going to have to start with a real lobster. Steam it. Pick out the meat — enjoy it in this fabulous lobster roll, make lobster ravioli sauce or try a Connecticut lobster roll dipped in clarified butter and then make this stock using the shells.
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In a large, heavy skillet, heat some onions, celery and garlic in olive oil until soft and translucent.
Add the lobster shells, spices and fresh thyme and simmer for a few minutes with the lid on the pan.
Then add the wine and tomatoes, simmer for another couple of minutes.
Cover the lobster shells with cold water and turn the heat up to bring the mixture to a simmer. Cover the pot tightly and simmer for 40-50 minutes. The shells and aromatics will infuse the liquid and eke out every bit of flavor they’re still holding onto—and your house will smell pretty remarkable, too!
Strain the stock from the shells by ladling them into a sieve set over a large bowl. Press on the solids with the back of a wooden spoon to extract every bit of essence from the shells and vegetables. Do this in batches and discard the solids afterwards.
Now, use a fine-mesh sieve to strain the stock again. That’s it! Lobster stock! You can freeze it in ice cube trays or pint or quart-sized containers for up to 3 months. This batch made about 7½ cups of stock. I’ve already got a few ideas on what to do with it. Emily is bugging me for Lobster Mac and Cheese (surprise, surprise), I’m dreaming of gnocchi in lobster brodo, and Scott wants a seafood paella. What would you do with it?
More homemade stock recipes:
- Shrimp Stock
- Homemade Turkey Stock from Thanksgiving Leftovers
- Chicken Stock from Rotisserie Chicken
- Instant Pot Beef Bone Broth
- Homemade Vegetable Broth
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Easy Lobster Stock
SPECIAL EQUIPMENT:
- 1 extra large deep skillet with lid or dutch oven
- 1 regular mesh strainer
- 1 fine mesh strainer
INGREDIENTS:
- claws head, empty carapace of 2 steamed lobsters, cut into 3″ pieces
- 4 large cloves garlic chopped
- 1 large onion chopped
- 1 stalk celery chopped
- 2 bay leaves
- 6-8 sprigs thyme
- 1 teaspoon fennel seed lightly crushed
- dash red pepper flakes
- 3 tablespoons olive oil
- 14 ounces crushed tomatoes in their own juice
- 2 cups white wine dry
- 6 cups water
DIRECTIONS:
- In an extra large skillet with 3-4 inch side, heat olive oil over medium heat. Add the onion, celery and garlic and cook until vegetables are tender and fragrant — do not brown the vegetables and remove from heat if they do start to take on color.
- Add the bay leaves, thyme, fennel seed, red pepper flakes and lobster shells — stir to combine and cook over medium heat for 5 minutes stirring occasionally.
- Stir in the tomatoes and white wine and turn up the heat to medium high. Bring the liquids to a boil and cook for 2-3 minutes, then stir in the water, heat the mixture almost to a boil, cover tightly with a lid, reduce the heat to a simmer and cook for 40-50 minutes, stirring occasionally.
- Place a standard mesh strainer over a large bowl. In batches, transfer the shells, vegetables and broth to the strainer, pressing on the solids with the back of a spoon to get all of the liquids and juices out of them. Discard the solids. Set a fine mesh strainer over another large bowl or an extra large measuring cup. Pour the liquid through the fine mesh strainer, pressing and stirring with the back side of a spoon. Discard solids. Makes 6-8 cups of stock.
- Stock will keep for up to 5 days in the refrigerator or up to 3 months, frozen.
Made this lobster stock last night and it came out so delicious! I used the caucuses of 3 lobsters my brother caught. I followed the recipe as listed. I have 7 1/2 cups when finished. Thank you for the recipe.
Love this recipe! The stock is so full of flavor! I make this in my pressure cooker. I use a 6 lb.lobster that I order online. Use the stock to make lobster risotto.
You stated 2 lobsters, but did not mention their (approximate) weight. Please advise. I often need to use lobster tails instead. If possible please provide information like: two 1 1/2 lb lobster or 16 oz (4 4oz or 2 8oz) lobster tails. Thanks in advance!!!! I have 8 4 oz tails in the freezer, and I am dying to make this!
Figure about 1 pound of lobster shells, more if you have it. Use tails, heads, spinnerets — they will all add flavor!
Yesterday (1/2/22) I made the Lobster Stock. I had 8 4 oz Lobster Tails (that were baked). I weighed the tails and the weight was just under 1 lb. The stock was very easy to prepare, and smelled so good. My batch of stock was a total of 5 1/2 cups. 4 cups would be used for my bisque and 1 1/2 cup into the freezer. Today I spent 3 hours cooking a recipe of Lobster Bisque that I created. I was so pleased with the results. I will definitely cook the stock recipe again to make my bisque. Thanks for sharing!
Hi Sherry….I have not found a Lobster Bisque recipe yet that is both delicious and silky smooth. Care to share the recipe you use? Thank you.
-LaDawn
I did make this stock.
Turned out wonderfully! I added in some shrimp along with the lobster and loved how both worked well together. Used some shrimp shell along with the lobster shell to make the stock.
Thanks for sharing the recipe! Will certainly be making again 🙂
Making this right now! So excited about it!
Enjoy it! My Mom made it a few weeks ago and raved.
We flew in Maine lobsters to Florida for a family gathering. When everyone sat down to eat, I told them all shells go in the waste bowls. DO NOT THROW AWAY. This morning I made the stock in a huge pot. My neighbors were calling asking what the hell am I making now. This came out so rich and flavorful. I am working on what I am going to make with this next weekend. I catch a lot of red fish here, so it will probably be a sauce to top that, but I have so much I can make many more dishes.
What a great story! Thank you so much for sharing! So glad the stock came out well for you! Jealous of your next meal!
Would love to try this–quick question: do/can you include the lobster gilley and other “innards” to make the stock or just the shells?
I use just the shells for the stock to give it a clearer look as well as giving the stock a nice flavor. The innards should be discarded.
lobster bisque is a fave of mine…laden with BIG chunks of lobster.
Me too!
It will be the base for my seafood gumbo
That sounds great! Invite me over!
Awesome!
Mine turned out perfectly. Thank you. So easy as well.
Glad to hear it! Now what are you gonna do with that fabulous stock?
Oh, wow! To be honest I’ve never even thought of making my own lobster stock before. Looks amazing!
It’s really good!
I love this! I like to make my own bone broth (I had the recipe up a couple of weeks ago..) When I was just getting into the culinary world I had attempted a seafood stock, but it didn’t quite go as planned! 😛
I might have to make your awesome lobster rolls and then freeze this stock. Would be so perfect in an ettoufe or something. Yummy!
Absolutely – an ?touff?e would be terrific. I’ve got another recipe coming up for some of this stock!
Genius!! I love that color and it’s such a great way to use up the remains!
Thanks, Anne! I’m all about using every smidge of a lobster!
LIsa, this sounds amazing, great idea and the perfect excuse to go out and buy some lobster!
We don’t eat lobster very often, so when we have it around, you know I’m making it stretch!
Lisa! I loved! I saved to try it!! Xoxo
I’m so glad you liked it Liege! Let me know how it works out for you!
Very useful Post. Will give it a try soon.
Next time you make lobster, just save the shells!
Instead of buying an expensive and processed broth, this recipe makes homemade broth attainable – and easy. Love it!
And there’s no salt in it, so you can reduce it down to a really intense one without ending up with a salt lick!
OH MY WORD, fresh lobster stock!! Oh, the possibilities. YUMMMM!
I know, it really gets your brain thinking, doesn’t it?
I can’t even believe this is a thing! I’m dying here…how amazing this must be, but I can’t find lobsters here in Southern California 🙁
Yeah, it’s a thing, Sue! I actually found them at Restaurant Depot – for a lot less than I can get them at the fish market.