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
- Heat the water in a large stockpot just to under a boil. Add a teaspoon of salt.
- Add any uncooked, shelled lobster to the water.
- Once the shells turn red, and the meat is almost cooked through, transfer the lobsters to an ice bath to stop the cooking process.
- If using precooked lobster, add them to the water to thaw or warm through, for just a minute or two.
- Transfer to the ice bath.
- Once cooled to the touch, remove the meat from the shells and refrigerate the lobster meat for later use.
- 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.
- Allow the mixture to simmer over medium to medium-low heat for about 45 minutes, allowing the flavors to meld together.
- Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain if desired.
- If using the lobster stock immediately, keep warm in a saucepan.
- 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.
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