I recently had a hankering for Lobster Rolls, and Costco was out of frozen lobster meat, so I bought lobster tails instead. I was left with quite a few lobster shells, so I decided it was about time I made Homemade Lobster Stock!
This Homemade Lobster Stock is pretty straightforward. Sauté your shells and veggies, add in the liquids and aromatics, and simmer.
The result is a beautiful base for all your favorite seafood dishes: lobster bisque, seafood risotto, paella, or a creamy pasta sauce!
Ingredients:
- 6 lobster tail shells
- 2 tablespoons olive oil
- 1 medium onion, quartered
- 2 carrots
- 2 celery stalks
- 6 garlic cloves, smashed
- 1 (14.5 oz) can whole tomatoes
- 1 1/2 cups dry white wine
- 12 cups (3 quarts) water
- 8 whole peppercorns
- 6 fresh thyme sprigs
- 6 fresh parsley sprigs
- 1/2 teaspoon fennel seeds
- 1 bay leaf
To make your lobster stock, heat a large stockpot over medium heat. Drizzle in the olive oil.
Add in the lobster shells, onion, carrots, celery and garlic. Note: If needed, roughly chop up your carrots and celery to fit better in the pot.
Cook for 3 to 5 minutes or until the vegetables begin to brown.
Stir in the can of tomatoes (and the juice), white wine, peppercorns, thyme, parsley, fennel seeds, and bay leaf.
Pour in 12 cups (3 quarts) water, or enough to cover the ingredients in the pot.
Bring to a boil.
Reduce to a simmer, cover, and simmer for 90 minutes.
Place a colander (paid link) over a large bowl, then carefully pour the contents of the pot through the colander. Discard the solids in the colander.
Let stock cool completely.
Place a fine mesh sieve (paid link) over a wide mouth pint jar or containers of your choice. Pour some of the stock through the sieve to fill the container.
Repeat, straining all of the stock over your containers. Discard any solids.
Refrigerate in airtight containers up to 3 days or freeze for up to 2 months.
I love the color of this Homemade Lobster Stock!
This beautiful, aromatic stock is so versatile! You can use it anywhere you’d use chicken stock or beef stock to give a recipe a seafood twist.
What are some of your favorite ways to use lobster stock?
Homemade Lobster Stock
Ingredients
- 2 tablespoons olive oil
- 6 lobster tail shells
- 1 medium onion quartered
- 2 carrots
- 2 celery stalks
- 6 garlic cloves smashed
- 1 14.5 oz can whole tomatoes
- 1 1/2 cups dry white wine
- 8 whole peppercorns
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley
- 1/2 teaspoon fennel seeds
- 1 bay leaf
- 12 cups 3 quarts water
Instructions
- To make your lobster stock, heat a large stockpot over medium heat. Drizzle in the olive oil.2 tablespoons olive oil
- Add in the lobster shells, onion, carrots, celery and garlic.6 lobster tail shells, 1 medium onion, 2 carrots, 2 celery stalks, 6 garlic cloves
- Cook for 3 to 5 minutes or until the vegetables begin to brown.
- Stir in the can of tomatoes (and the juice), white wine, peppercorns, thyme, parsley, fennel seeds, and bay leaf.1 14.5 oz can whole tomatoes, 1 1/2 cups dry white wine, 8 whole peppercorns, 6 sprigs fresh thyme, 6 sprigs fresh parsley, 1/2 teaspoon fennel seeds, 1 bay leaf
- Pour in 12 cups (3 quarts) water, or enough to cover the ingredients in the pot.12 cups 3 quarts water
- Bring to a boil.
- Reduce to a simmer, cover, and simmer for 90 minutes.
- Place a colander over a large bowl, then carefully pour the contents of the pot through the colander. Discard the solids in the colander.
- Let stock cool completely.
- Place a fine mesh sieve over a wide mouth pint jar or containers of your choice. Pour some of the stock through the sieve to fill the container.
- Repeat, straining all of the stock over your containers. Discard any solids.
What do you think?