Lobster stock is easy to make and is the perfect base to add an extra rich flavor to all of your favorite seafood dishes. It uses leftover lobster shells, veggies, and herbs to make a decadent broth that can't be bought in stores. It will take all of your seafood recipes to the next level.
This lobster stock can be used in so many different recipes! Try it out in some lobster risotto or roasted corn lobster chowder. For more ideas, check out all of my favorite lobster recipes.
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When you are making something truly wonderful with your fresh lobster like I did recently, you want a perfect base for it. This lobster stock will lend so much flavor to your lobster or seafood dishes, which makes it easily worth the extra effort.
Not to mention, you can't even go pick up lobster stock in stores. This will become your new secret ingredient anytime you serve seafood.
If you are serving up some lobster, be sure to check out my post about what to serve with lobster for some great side dish ideas!
🥘 Ingredients
When you are using high-quality seafood, it is equally important to use a high-quality stock. Don't settle for store-bought stock here.
- Oil - ½ tablespoon of vegetable or olive oil.
- Onion - 1 medium white onion that has been roughly chopped.
- Celery - Either 1 large or 2 medium ribs of celery.
- Carrot - Either 1 large or 2 small carrots.
- Tomato - 1 large tomato (or an 8-10 ounce can of diced tomatoes).
- Parsley - ¼ cup of parsley that has been roughly chopped.
- Bay Leaf - 1 bay leaf.
- Lobster Shell - 1½ pounds of lobster shell from your cooked lobster.
- Water - 8 cups of water (or enough to fully cover the shell and vegetables).
- Salt & Pepper - Salt and pepper, adjusted to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Lobster Stock With Shells
This recipe is so simple to throw together. All you need is a large stock pot to simmer everything in and a sieve for straining.
This recipe will make about 6 cups of rich and decadent lobster stock.
- Prep and saute. Bring a large stock pot to medium-high heat. Add the ½ tablespoon of vegetable oil and start adding the chopped onion, celery, carrots, tomato, and ¼ cup of parsley. Stir the vegetables and cook for 1-2 minutes.
- Add shells and liquid. Add the 1½ pounds of lobster shells (from your cooked lobster, broken into smaller pieces if necessary to fit into your stock pot), then add the 8 cups of water, small amounts of salt and pepper (*see note), and 1 bay leaf.
- Boil then simmer. Bring everything to a rapid boil, then reduce the heat and simmer for 1-2 hours. Taste during the simmering process to check the flavor, add salt and pepper as needed (to taste).
- Strain. Remove from heat after simmering and strain it through a sieve. Then you can either use it right away or store it in an airtight container(s) for use later.
💭 Angela's Pro Tips & Recipe Notes
- The stock will be simmered over a long period of time, reducing, and can get too salty fast if you add too much salt at the beginning.
- To store: Place your stock (once completely cooled) into an airtight container and keep it in the fridge for up to 5 days.
- To freeze: Additionally, you can pour the stock into single-serve (or 1-cup) portions in a freezer-safe bag, making sure to press out excess air. It can be frozen for up to 3 months.
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❓ Recipe FAQs
You can use any leftover pieces of your lobster for stock! Shells, bodies, claws, anything!
There are a ton of different ways to strain the stock. Place a large sieve over a large bowl and spoon the stock into it. Use the back of a wooden spoon to press onto the shells and veggies to make sure you get every bit of flavor out of them! Discard the solids afterward.
Then strain the stock again through a fine-mesh sieve and that's all there is to it! You could also use cheesecloth if you prefer.
Stock is made by boiling bones whereas broth is made by boiling a combination of things, such as meat and herbs. Check out my post called stock vs broth to learn more!
🦞 More Amazing Lobster Recipes
- Lobster Artichoke Dip - This tasty dip is the perfect crowd-pleaser at any event!
- Lobster Mac And Cheese Burger - If you want a truly unique, rich, and decadent burger, this is the one for you!
- White Cheddar Lobster Macaroni and Cheese - This mac and cheese is your favorite classic comfort food but with a sophisticated twist!
- Lobster Jalapeno Poppers - These jalapeno poppers are extremely addicting and great for serving a large group!
- Broiled Lobster Tail - This incredibly easy recipe will impress all of your friends with how delicious it is!
- Boiled Lobster - This classic lobster dish is great for any occasion!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Lobster Stock Recipe
Ingredients
- ½ tablespoon vegetable oil (or olive oil)
- 1 medium white onion (rough chopped)
- 1 rib celery (1 large or 2 medium/small)
- 1 large carrot (1 medium to large or 2 small)
- 1 large tomato (1 medium to large or 2 small - or an 8-10 oz can of diced tomatoes
- ¼ cup parsley (rough chopped)
- 1 bay leaf
- 1 ½ lbs lobster shell (from your cooked lobster)
- 8 cups water (or enough to cover all of your shell and vegetables)
- salt (to taste)
- ground black pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring a large stock pot to medium high heat. Add the vegetable oil and start adding the chopped onion, celery, carrots, tomato, and parsley. Stir the vegetables and cook for 1-2 minutes.
- Add the lobster shells (from your cooked lobster, broken into smaller pieces if necessary to fit into your stock pot), then add the water, small amounts of salt and pepper (the stock will be simmered over a long period of time, reducing, and can get too salty fast if you add too much at the beginning), and bay leaf.
- Bring everything to a rapid boil, then reduce the heat and simmer for 1-2 hours.
- Taste during the simmering process to check the flavor, add salt and pepper as needed (to taste).
- Remove from heat after simmering and either use right away, or store in an airtight container(s) for use later.
Marilyn Cintron Castro says
Me encantó está receta. El caldo estaba muy rico. Yo comí pan con el caldo. La recomiendo.
"I loved this recipe. The broth was very rich. I ate bread with the broth. I recommend it."
Angela @ BakeItWithLove.com says
¡Gracias!
Karen Verriest says
Do you strain vegetables out and all with the shells before you freeze stock?
Angela @ BakeItWithLove.com says
Yes, most definitely, thanks for asking!
William says
Made this stock for making risotto. A great use of the leftover shells, btw. It was fantastic and great in flavor!
Nora says
Quick question Angela - how long will this stock last in an airtight container in the fridge?
Angela @ BakeItWithLove.com says
Hi Nora, keep your stock in an airtight container in the refrigerator for 4 days max. Or divide into freezer-safe containers (leaving 1/2 space for expansion at the top of the container) to store for up to 3 months. I've also frozen my stock in ice cube trays, then transferred the cubes into a freezer storage bag for use in smaller quantities like adding to a pasta sauce.
Thanks for asking! ~ Angela