Lobster stock is a rich, delicious, flavorful base used in soups, sauces, risotto, chowders, and bisques where a rich lobster flavor is needed. This lobster stock is flavored with lobster shells from the head, claws, or tails and simmered with carrots, onion, and celery!
If you're looking for a homemade lobster stock that's full of lobster flavor and easy to make, look no further! This lobster stock is simmered for at least an hour to impart a rich flavor accented by aromatics such as onions, carrots, celery, and bay leaves.
Strain the stock with a fine mesh sieve and store it until you're ready to use it. It's the perfect base for lobster bisque, lobster pot pie, and lobster chowder.
Lobster shells - You can use lobster shells from any part of the lobster, including the head, body (carapace), claws, and tail. Remove any tomalley or roe from the lobster, as that can discolor the stock. Additionally, if using the head, be sure to remove the head sac or grain sac.
Aromatics - Celery, carrots, garlic, and onion add a savory flavor and depth to the stock.
How to Make Lobster Stock
- Saute the celery, carrots, garlic, and onion for 3 to 4 minutes, then add the lobster shells and water. Add the optional tomato paste and bay leaf at this time. Bring to a boil and simmer for at least one hour.
- Once the stock is flavorful, strain the mixture using a fine mesh sieve lined with cheesecloth. Refrigerate it for 3 days or freeze it for 2 months.
If you prefer more color to your stock, you can add a teaspoon of tomato paste to add a slight reddish hue. I prefer to leave it out so that I have the option to add it later.
A good rule of thumb to follow when making homemade stock is to add just the necessary aromatics to give it good flavor without overpowering it.
Additionally, salt is left out until it's ready to use in a recipe. Some recipes call for reducing stocks to a thicker sauce, resulting in a very salty sauce if the stock was already seasoned. Flexibility is key when making homemade stocks.
Lobster Stock Tips
More Lobster Recipes
- lobster shells from 2 to 3 whole lobsters - or 6 to 9 lobster tails; See Note 1
- 8 cups filtered water
- 3 tablespoons vegetable oil
- 1 teaspoon tomato paste - (optional for color)
- 1 small onion - roughly chopped
- 2 small carrots - roughly chopped
- 2 ribs celery - roughly chopped
- 3 cloves garlic - smashed
- 2 bay leaves
- Saute aromatics: In a large stock pot, saute the onions, carrots, celery, and garlic with vegetable oil until fragrant, about 3 minutes.1 small onion, 2 small carrots, 2 ribs celery, 3 cloves garlic, 3 tablespoons vegetable oil
- Add lobster shells and boil: Next, add the lobster shells, bay leaf, tomato paste (if using), and enough water to cover the shells by 2 inches. I used 8 cups in total. Bring to a boil, then reduce to a simmer for at least 1 hour.lobster shells from 2 to 3 whole lobsters, 1 teaspoon tomato paste, 2 bay leaves, 8 cups filtered water
- Strain: Once the stock is flavorful, strain the shells and aromatics using a fine mesh strainer optionally lined with cheesecloth.
- Storage: Store in the fridge for up to 3 days or freeze for 2 months. Note: Salt is intentionally left out and should be added at the time of use.
✎ Recipe Notes
- Lobster shells - For a clear stock, remove any tomalley or roe from the lobster, as that can discolor the stock. Additionally, if using the head, be sure to remove the head sac or grain sac.
*Nutritional information is an estimate, calculated using online tools.
Lobster stock can be made from any part of the lobster, including the head, claws, body (carapace), and tails. Be sure to remove any tomalley or roe and the head sac or grain sac to avoid bitter flavors and grit.