Lobster Stock
Roasted shells and aromatics simmer into a briny, deep-flavored base for bisque and seafood sauces.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free
Allergens
Shellfish
This stock turns leftover lobster shells into a rich, briny liquid gold perfect for bisque, risotto, or seafood chowder. Roasting the shells first deepens the flavor before a slow simmer with aromatics and white wine extracts every bit of lobster essence. Make a batch after a lobster dinner and freeze it for future soups and sauces.
Ingredients
- 4 cups lobster shells and bodies, roughly broken
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 8 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 1/4 cup fresh parsley stems
- 1 teaspoon kosher salt
Method
-
Preheat the oven to 400°F. Spread the lobster shells on a rimmed baking sheet and roast until fragrant and lightly browned.
-
Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, stirring occasionally.
-
Add the garlic and tomato paste, and cook, stirring constantly, until the tomato paste darkens slightly.
-
Pour in the white wine and scrape up any browned bits from the bottom of the pan, simmering until the wine reduces by half.
-
Add the roasted lobster shells, water, bay leaves, peppercorns, thyme, and parsley stems to the pan.
-
Bring to a boil, then reduce the heat to low and simmer gently, uncovered, skimming any foam that rises to the surface.
-
Strain the stock through a fine-mesh sieve into a large bowl, pressing on the shells and vegetables to extract liquid, then discard the solids.
-
Stir in the kosher salt, taste, and adjust seasoning as needed. Cool to room temperature before transferring to jars or containers.
-
Refrigerate for up to 4 days or freeze for up to 3 months.
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Lobster Stock
This stock turns leftover lobster shells into a rich, briny liquid gold perfect for bisque, risotto, or seafood chowder. Roasting the shells first deepens the flavor before a slow simmer with aromatics and white wine extracts every bit of lobster essence. Make a batch after a lobster dinner and freeze it for future soups and sauces.
2 hr 15 min 16 oz 45 cal
Ingredients
- 4 cups lobster shells and bodies, roughly broken
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 8 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 1/4 cup fresh parsley stems
- 1 teaspoon kosher salt
Method
- 1
Preheat the oven to 400°F. Spread the lobster shells on a rimmed baking sheet and roast until fragrant and lightly browned.
- 2
Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, stirring occasionally.
- 3
Add the garlic and tomato paste, and cook, stirring constantly, until the tomato paste darkens slightly.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pan, simmering until the wine reduces by half.
- 5
Add the roasted lobster shells, water, bay leaves, peppercorns, thyme, and parsley stems to the pan.
- 6
Bring to a boil, then reduce the heat to low and simmer gently, uncovered, skimming any foam that rises to the surface.
- 7
Strain the stock through a fine-mesh sieve into a large bowl, pressing on the shells and vegetables to extract liquid, then discard the solids.
- 8
Stir in the kosher salt, taste, and adjust seasoning as needed. Cool to room temperature before transferring to jars or containers.
- 9
Refrigerate for up to 4 days or freeze for up to 3 months.
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