Lobster Stock • Make the Most of Your Lobster {Video} • Two Purple Figs

If you haven’t made Lobster Stock yet, you’re missing out. A rich, flavorful, quick and utterly delicious lobster stock that you can make using lobster shells, and use it endlessly. We use this lobster stock recipe endlessly on soups, risotto, pasta and more! Detailed step by step and video below.

There are so many reasons to make and love this recipe and here are some of ours.

Why Make Lobster Stock?

• It has a rich, flavorful seafood taste.
• You only use shells for the stock, so it’s a byproduct anyway of other recipes. Instead of throwing them out, turn them into something so delicious and useful.
• There are so many ways you’ll use it like in pasta, risotto, soups and more!
• You can keep it in the fridge or freezer for a while, so it’s a great make in advance option too. 
• Makes a soothing winter drink on its own.
• It’s so good for you!

Ingredients You’ll Need

• Lobster. We’re using the lobster tail today, since most of our recipes here use that. You can totally make it using the claws, however it’s harder to remove the flesh from the claws when raw. Below you’ll find steop by step on removing the meat from the tail so you have shell

• Onions. Use white or yellow onion to avoid discoloration of the stock.
• Garlic. Leave the whole, but slightly crush them.
• Carrots. Any type or size works well here.
• Celery. You can use leaves and stalks.
• Tomato. We used baby tomatoes for their sweetness and rich taste. You can use tomato paste if you don’t have fresh.
• Fresh Herbs. Depending on your taste or what you have available, we used oregano and thyme. Rosemary is a great one too.
• Bay Leaves. A classic for all stocks and broths. Use fresh or dried.
• Coarse Salt and Pepper. It’s best to use coarse and whole, however you can use fine as well.

How to Make Lobster Stock

Prep The Lobster

1. The first step is to use a sharp scissors, and have gloves on to protect your hands as the shell can be prickly. 
2. Take the lobster tail and invert it so the softer shell is facing up. Cut through with a scissor along the length.
   
3. Once fully open and cut through, use your hands to separate the meat from the shell carefully without breaking the meat.
   
4. Now remove the meat our of the shell, again carefully not to break it up.
   
5. You should have whole tail meat, and the shells completely void of meat.

Boil The Stock

1. Now take a large enough pot or a dutch oven and place all the stock ingredients in. You can add more onions than garlic or less celery for example, however your taste is. Finally add in the lobster shells that were separated and bring to a boil. 
2. Cover the stock and let it simmer for about 40-60 minutes. This depends on how much time you have, but the more it simmers, the richer the stock will be.
   
3. You should have a golden stock that looks and tastes in fact like liquid gold. And at that point you’re ready to turn off the heat.

Strain The Stock

1. Now that the stock is ready and off the heat, you will need to strain it. 
2. Use a large strainer and pour all the stock ingredients to strain it into a clear golden liquid.

Store the Lobster Stock

1. It’s best to store the lobster stock in glass jars. Glass is usually fridge, freezer and microwave safe. Glass jars are always air tight when sealed which is makes it the best way to store this recipe. You can also store it in a well sealed ziploc bag.
2. You’ll need to wait until it has completely cooled down before sealing the jar and storing it for next use. 

Lobster Stock Recipe Tips

1. You can use any part of the shell fish for this recipe. If using the tail, make sure you use only the shells. And if using the claws, then you can use the whole part as it is. 
2. Add your flavoring accordingly, we use onions, carrots, celery, garlic, bay leaves, herbs and whole peppercorns. You can add ginger, turmeric root or your favorite. 
3. When the stock starts to simmer, make sure you turn the heat to low and allow the flavors to blend in. 
4. Don’t rush the process. 
5. Strain the stock for a clear liquid that you can use in so many recipes. You can still store it unstrained, and only strain it before use. 

How to Make in Advance?

You can make the recipe3 ahead of time and store it in the freezer for up to 3 months, or fridge  for up to 7 days. Remember to rehear before using, and it’s best to reheat in a pot on the stove.

How to use Lobster Stock?

Make the best Lobster risotto and Lobster bisque using this stock!

Lobster Recipes

How To Cook Lobster Tail
Lobster Pasta
Lobster Roll