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Lobster Stock Recipe

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Sauces
Cuisine: American


  • lobster shells several pounds
  • 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
  • ½ fennel bulb chopped
  • 8 peppercorns
  • 2 bay leaves
  • 4 sprigs of fresh parsley
  • 2 sprigs fresh thyme
  • 2 cups dry white wine
  • water


  • Crush the shells a bit with a hammer or meat mallet (or skillet). Brush with a little olive oil and roast in a 400° 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 1½ 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.