Lobster Stock Recipe

May 14, 2013 1 Comment

Lobster Stock Recipe

How to Make Classic Lobster Stock at Home

Stock seems to hold a mystique for many home cooks. But, at the end of the day, stock is just a way to extract every bit of flavor and body out of ingredients. It’s a way to prevent waste.

If we start thinking of stock as more of a frugal technique and less of a rarefied art, I believe that more people would make stock, and our food would taste better. It’s why it is one of the first techniques they teach new students in culinary schools around the country.

While this “recipe” is for lobster stock, please know that you can substitute almost anything for the lobster: shrimp shells, fish bones, turkey wings, veal bones, roasted vegetables to make all manner of flavorful stocks.

How to Purchase Restaurant Quality Lobster Stock

Until now, classic lobster stock was unavailable to home cooks unless they: prepared it themselves, begged a professional chef for some or settled for a commercial brand loaded with m.s.g. and other chemicals

Now Available at Amazon.com

For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices 35% less, we suggest you buy them here:

Comes in Handy Puck Size $$$$

x fruits de mer sm

Classic Lobster Stock, 1.5-Ounces
(Pack of 4)


More Affordable Lobster Stocks Online

Glace deFruits de mer Gold is our favorite commercial roasted chicken stock product but it may be too expensive for everyone. So we have been finding alternatives that are less expensive but still very good quality. These include:

Best Value $$

x btb lobster

Lobster Base

“Fresh Off The Docks Taste” $$$

x bar harbor lobster stock

Bar Harbor Lobster Stock
15 Ounce Cans (Pack of 6)


Lobster Stock Recipe

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes


Several pounds of lobster shells

Olive oil

Tomato paste

2 onions, chopped

2 carrots, peeled and chopped

2 stalks celery, cut into large chunks

7 cloves garlic, peeled and chopped

1/2 fennel bulb, chopped

8 peppercorns

2 bay leaves

3 - 4 sprigs of fresh parsley

2 sprigs fresh thyme

2 cups dry white wine


How To Prepare At Home

Crush the shells a bit with a hammer or meat mallet (or skillet). Brush with a little olive oil and roast in a 400 degree F oven until they are bright red—about half an hour. They will smell awful, so make sure your exhaust fan is on or that you can open a window.

Brush some tomato paste on the shells during the last fifteen minutes of roasting.

Put the roasted shells in a stock pot along with the rest of your ingredients. Cover with cold water, and slowly bring the temperature up to a simmer. Adjust heat to maintain a slow simmer. Simmer for about 1 1/2 to 2 hours. Strain and chill.

To save storage space, you can reduce the stock by half by gently boiling on the stove. Either way, store in the refrigerator for a week or in the freezer for 3 months.

Last modified on Thu 17 July 2014 10:32 am

Comments (1)

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  1. Rosanna Sallé says:

    Do u use the head? It must have a lot of flavour?

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