Homemade Lobster Stock
Make your own homemade lobster stock using empty lobster tail shells; can be used as a base for lobster bisque, seafood risotto, paella, or creamy pasta sauce!
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.
Note: If needed, roughly chop up your carrots and celery to fit better in the pot.
Refrigerate in airtight containers up to 3 days or freeze for up to 2 months.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!