Homemade Lobster Stock

Easy Lobster Stock

Course: Soup
Cuisine: American
Keyword: lobster, stock
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 124kcal
Don't throw away those lobster shells!  Use them to make the MOST AMAZING STOCK!
Print Recipe

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
  • 1 14- ounce can crushed tomatoes in their own juice
  • 2 cups white wine dry
  • 6 cups water

Special equipment

  • 1 extra large and deep skillet with a lid
  • 1 regular mesh strainer
  • 1 fine mesh strainer

Instructions

  • 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.

Nutrition

Calories: 124kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 7.8mg | Calcium: 41mg | Iron: 1.1mg