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Rich Homemade Lobster Stock

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Get ready to take your seafood dishes to a whole new level with this easy-to-make, Rich Homemade Lobster Stock recipe. Homemade lobster stock adds incredible depth of flavor to seafood soups, stews, risotto, chowders and sauces. In fact, this is the lobster stock recipe used to make my Creamy Homemade Lobster Bisque.

Use this seafood stock immediately, store in the fridge for up to 5 days, or easily store in the freezer for up to 2-3 months. This stock recipe will yield approximately 4 1/2 cups of lobster stock.

A stockpot of simmered lobster shells, celery stalks, onion, parsley, thyme and bay leaves for rich homemade lobster stock.
Strain the lobster stock using a mesh strainer.

Let’s Talk Lobster

Honestly, it really doesn’t matter if you are using cooked, or uncooked lobster, just as long as the lobster is still in the shells. For this rich lobster stock recipe, I used both uncooked lobster tails and frozen, cooked lobster claws. Depending on what you are doing with the stock, will determine what type of shelled lobster you will use to make this lobster stock. Plan on approximately three pound of shelled lobster.

If using uncooked lobster tails, add the tails to the water and cook until the shell turns red and the lobster meat is almost fully-cooked. Transfer the tails directly to an ice bath to stop the cooking process. Once the lobster tail meat is added to the chowder, it will finish cooking in the soup.

Whole lobsters can also be used, but will require more water. If using whole lobsters:

  • Only use 6 cups of the water used to cook the whole lobsters to make the stock.

Frozen, cooked lobster, as long as the lobster is thawed, really does not require cooking/heating prior to removing the meat and using the shells for stock.

Ingredients to Make Lobster Stock

  • Lobster: Substitute the lobster shells with shrimp shells for a tasty, homemade shrimp stock.
  • White Wine: Pinot Grigio or chardonnay will work well in this lobster recipe.
  • Vegetables: In addition to the onion, celery and garlic, feel free to add carrots or leeks for additional flavor depth. Other aromatic vegetables, like fennel and/or shallots, can also be used as substitutes or additions.
  • Seafood Seasoning: Old Bay seasoning is a popular choice for seafood dishes, but you can also use Cajun seasoning or a combination of dried herbs like thyme, oregano and paprika for a homemade blend. Alternatively, you can omit the seafood seasoning and adjust the salt and pepper to taste.
  • Fresh Herbs: If you don’t have fresh thyme or parsley on hand, you can use dried versions instead. Just remember to use about half the amount of dried herbs, compared to fresh. Additionally, fresh tarragon pairs very well with lobster.

How to Make Rich Homemade Lobster Stock

Lobster shells are rich in flavor, particularly in the meaty parts of the body and the head. When simmered in water, the shells release their essence, infusing the liquid with a deep, savory seafood flavor. This flavor comes from compounds like amino acids, chitin, and minerals present in the shells. Additionally, lobster shells contain small amounts of meat, which contribute to the overall taste and richness of the stock.

The process of simmering the shells breaks down their components, allowing the flavors to meld with other ingredients such as vegetables and herbs, resulting in a complex and aromatic broth:

  1. In the same water used to cook the lobster, add in the white wine, lobster shells, celery, onion, garlic, salt, thyme, parsley, bay leaves, seafood seasoning and peppercorns.
  2. Allow the mixture to simmer uncovered, over medium to medium-low heat for about 45 minutes, allowing the flavors to meld together.
  3. Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain if desired.
  4. If using the lobster stock immediately, keep warm in a sauce pot.
  5. If storing, allow the stock to cool completely before transferring it to storage containers. Store in the refrigerator for up to a 5 days, or freeze for longer storage.

Ways to Use This Rich Homemade Lobster Stock

  1. Seafood Risotto: Use lobster stock as the cooking liquid for a luxurious seafood risotto.
  2. Lobster Bisque: Create a creamy and flavorful lobster bisque by using lobster stock as the base.
  3. Seafood Chowder: Make a hearty seafood chowder by using lobster stock as the primary liquid.
  4. Sauces and Gravies: Use lobster stock to make flavorful sauces and gravies to accompany seafood dishes.
  5. Paella: Incorporate lobster stock into a seafood paella for an extra layer of flavor.
  6. Poaching Liquid: Use lobster stock as a poaching liquid for seafood, such as shrimp, scallops, or white fish.
  7. Lobster Sauce: Create a decadent lobster sauce by reducing lobster stock with cream, shallots, and brandy.
  8. Rice and Grain Dishes: Use lobster stock instead of water to cook rice, quinoa, or other grains for a flavorful side dish that pairs well with seafood or poultry.

More Lobster Recipes to Love

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A stockpot of simmered lobster shells, celery stalks, onion, parsley, thyme and bay leaves for rich homemade lobster stock.

Rich Homemade Lobster Stock


Description

This easy-to-make, Rich Homemade Lobster Stock recipe is great when wanting to add depth of flavor to seafood soups, stews, risotto, chowders and sauces.


Ingredients

Scale
  • 6 cups water
  • 3 pounds shell-on lobster (cooked or uncooked, whole, tails and/or claws)
  • 1/2 cup white wine
  • 2 stalks celery, roughly chopped
  • 1/2 white or yellow onion
  • 2 cloves garlic, smashed
  • 2 teaspoon salt, divided
  • 4 sprigs fresh thyme
  • handful fresh parsley
  • 2 bay leaves
  • 1 1/2 tablespoons seafood seasoning (Old Bay)
  • 1 teaspoon peppercorns

Instructions

  1. Heat the water in a large stockpot just to under a boil. Add a teaspoon of salt.
  2. Add any uncooked, shelled lobster to the water.
  3. Once the shells turn red, and the meat is almost cooked through, transfer the lobsters to an ice bath to stop the cooking process.
  4. If using precooked lobster, add them to the water to thaw or warm through, for just a minute or two.
  5. Transfer to the ice bath.
  6. Once cooled to the touch, remove the meat from the shells and refrigerate the lobster meat for later use.
  7. In the same water used to cook the lobster, add in the white wine, lobster shells, celery, onion, garlic, salt, thyme, parsley, bay leaves, seafood seasoning and peppercorns.
  8. Allow the mixture to simmer over medium to medium-low heat for about 45 minutes, allowing the flavors to meld together.
  9. Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain if desired.
  10. If using the lobster stock immediately, keep warm in a saucepan.
  11. If storing, allow the stock to cool completely before transferring it to storage containers. Store in the refrigerator for up to a 5 days, or freeze for longer storage.
@charlottefashionplate

Lobster and Corn Chowder Recipe! Homemade lobster stock sends this recipe over the top! Each spoonful is filled with huge chunks of lobster meat! #chowder #lobster #lobstertok #soup #soupseason #souprecipe #DinnerIdeas #comfortfood #cookwithme #shrimp

♬ Au Revoir – Sweet After Tears

Equipment

Notes

  • If using whole lobsters, use more water to cook the lobsters and use only 6 cups of that water, to make the lobster stock.
  • Use any combination of shelled lobster, whether cooked or uncooked. Lobster tails, claws and whole lobsters will work in this recipe. 
  • Feel free to add shrimp shells to the stock, for an even richer flavor.
  • Do not overcook the lobster. Use an ice bath to stop the cooking process.
  • Use your favorite seafood seasoning. 
  • Customize the seasoning to your taste preferences by adjusting the amount of salt and seafood seasoning.
  • Simmer the lobster stock at a medium to medium-low temperature. Do not boil.
  • Double-strain, if desired. 
  • If using the stock immediately, keep warm. Otherwise, allow to cool and store in an airtight container(s) in the fridge or freezer. 
  • Instead of disposing of the lobster shells, use the shells to make a second batch of stock.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup, Stock
  • Method: Easy
  • Cuisine: Seafood

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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