Make a Flavorful Lobster Stock

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This recipe uses lobster shells that have been steamed from four Maine lobsters along with a medley of fresh vegetables simmered for several hours in a stock pot of water resulting in a golden and flavorful lobster stock. This recipe will take your seafood dishes to the next level.

How is Lobster Stock Made?

After serving fresh steamed lobster or lobster tails be sure to save the shells (tails, claws, knuckles and legs), freeze them and when you’re ready you can make a rich and flavorful lobster stock. All you need are leftover lobster shells, a large onion, a few carrots and celery. Optional ingredients include fresh parsley and peppercorns.

What is Lobster Stock Used For?

Any stock is used as a base for chowders, soups, and bisques. Add lobster stock to add an extra rich seafood flavor when baking fish and used as a substitute to seafood recipes that call for water; use a seafood stock instead.

Lobster Stock Recipe

This recipe can make up to at least three liters of a flavorful stock.

Ingredients

• 4 Maine lobster shells (leftover tails, claws, knuckles and legs)
• 3 carrots cut in 4-inches
• 2 celery ribs cut in 4-inches
• 1 large yellow onion cut in fourths
• 1 Tablespoon peppercorns (optional)
• 1 sprig parsley (optional)
• water (enough water to cover lobster shells in stock pot)

Instructions

Prepare and cook

Take leftover lobster shells and add them to a large stock pot. Add enough water to cover the shells. Then add onion, carrots, celery and peppercorns and parsley if using. Bring pot to a boil and then reduce heat, slightly cover and simmer ingredients for about one hour making sure to stir ingredients periodically. After simmering for one hour take a taste test. If the stock still has a water taste then continue to simmer for an additional hour.

Strain

Once your stock has that flavorful lobster taste and that deep golden color then your stock is done. Turn heat off and allow stock to cool for about 15 minutes. Place a fine mesh strainer over a large bowl and remove lobster shells allowing the shells to drain into bowl. Discard shells and then remove cooked vegetables and discard. Then pour lobster stock through fine mesh strainer to remove any sediment and smaller lobster shells and viola! Allow lobster stock to cool completely and either refrigerate and use the stock within 3-days or freeze up to 3-months.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING LOBSTER STOCK AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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