Lobster stock is a wonderful way to extract maximum flavor from lobster shells. The resulting rich velvety broth can be used to enhance seafood risottos paellas, soups, sauces, and more.
Making your own lobster stock at home allows you to avoid wastage and transform lobster leftovers into something delicious. And it’s surprisingly easy to do with just a few simple steps.
In this article. we’ll explain how to make lobster stock including
- Ingredients needed
- Step-by-step method
- Tips and tricks
- Storage instructions
- Serving ideas
- Alternatives if you don’t have all the ingredients
Let’s get started on making this flavorful lobster stock!
Ingredients Needed for Lobster Stock
Making lobster stock only requires a few basic ingredients:
- Lobster shells – from about 2 lobsters ideally
- Butter
- Olive oil or vegetable oil
- Aromatics like onion, celery, carrots, garlic
- White wine or brandy (optional)
- Clam juice, fish stock, or water
- Fresh herbs like thyme, parsley, tarragon
- Peppercorns
- Tomato juice or tomato paste (optional)
The most important part is having enough lobster shells to impart flavor. We’ll go over exactly how much you need next.
Step-by-Step Instructions for Making Lobster Stock
Follow these simple steps for making perfect lobster stock:
1. Roast the Lobster Shells
- Start with shells from about 2 cooked lobsters. Rinse and pat dry.
- Roast shells at 400°F for 10-15 minutes until bright red. This enhances the flavor.
2. Sauté Aromatics
- Melt 2 Tbsp butter and 1 Tbsp oil in a stock pot over medium heat.
- Add diced aromatics like onion, celery, carrots, garlic and sauté until softened.
3. Add Lobster Shells
- Add roasted shells and sauté another 2-3 minutes.
4. Deglaze with Wine or Brandy
- (Optional) Pour in 1⁄2 cup white wine or brandy and simmer to reduce slightly.
5. Cover with Liquid
- Add 8 cups clam juice, fish stock or water. Use more liquid for lighter stock.
- Add a bay leaf, peppercorns, parsley stems, thyme sprigs.
6. Simmer and Strain
- Simmer stock uncovered for 1 hour.
- Strain through a fine mesh sieve.
- Optionally add tomato juice/paste for color and flavor.
That’s it! Now you have homemade lobster stock ready for all your seafood recipes.
Tips and Tricks for the Best Lobster Stock
Follow these tips for maximum lobster flavor:
- Roast shells well to develop color and caramelized notes
- Crack shells slightly before roasting
- Use shell from body and claws for best flavor
- Simmer uncovered to concentrate flavor
- Skim foam and fat that rises to the top
- Don’t overcook or stock can be bitter
- Strain well through cheesecloth-lined sieve
Storing and Freezing Lobster Stock
Lobster stock can be stored for 2-3 days refrigerated or frozen for 6 months.
- Let cool completely before storing.
- Freeze stock in ice cube trays or muffin tins.
- Once frozen, transfer cubes to a ziplock freezer bag.
- Thaw cubes as needed for recipes.
Proper storage keeps the lobster essence intact.
Serving Ideas for Lobster Stock
Homemade lobster stock transforms any seafood dish. Try using it in:
- Lobster or seafood bisques
- Risotto or paella
- Linguine with clam sauce
- Seafood stews or soups
- Herb-infused mussels or clams
- Tomato-based fish stews
- Lobster mac and cheese
- As the cooking liquid for lobster tails or fish
Its versatility makes it a flavor powerhouse in any recipe.
Alternatives if You Don’t Have Lobster Shells
You can make a stock with similar flavor using:
- Shrimp shells
- Crab shells
- A mix of shellfish shells
- Fish bones like snapper or halibut
- Dried shrimp or scallops
While not exactly the same, these alternatives will provide a light shellfish essence. Celery and fennel will also impart hints of brininess.
Make Your Own Rich Lobster Stock
With just a few pantry ingredients and leftover lobster shells, you can create the base for so many delicious seafood dishes.
Lobster stock taps into the incredible flavor of lobster in a whole new way. Savor its richness in risottos, chowders, pasta dishes and beyond!
Let us know how you enjoy using your homemade lobster stock in the comments.
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Anyone who reads this, Sam, please remember that the head sac MUST be taken off the body before making this stock. If you don’t live on the coast of New England and have cooked with lobsters for years, you might not know that the sac gives the broth a bad taste.
We usually eat lobster on the porch around Labor Day because we live on the coast of New Hampshire and someone in our family was born on that day. I add two or three live lobsters to the guest count and cook them all. I take off the extra meat from them and either use it right away in a pasta salad or freeze it in a tight package. I chop up the shells that are left over and use them in the same way that Sam does here. I then freeze the stock and make lobster stew for Christmas Eve. Been doing it for years.
This can be made in an InstantPot or other multifunction cooker. I had shells from three 1. 5 lobsters. Sauté the shells as above (I used every bit except the sac behind the head, and the tomalley. I used about three quarts of water. Pressure cook on high for 20 minutes, and use natural release. Taste the broth. You may want to simmer to reduce a bit—depending on your preferred taste. This goes a lot faster, and doesn’t add smells throughout the house.
It would be helpful if you could explain how to handle the shells, including the shell’s covering, all of its legs, claws, and tails. I know that the sacs behind the eyes and, most likely, the gray lung pieces need to be taken out, but what else needs to be taken out or changed?
Only had shells from about 8 bodies to use but that worked fine. Decided to let it sit on the burner overnight. Pros: excellent flavor. Cons: The house smelled like shellfish for hours afterward! I wish I had used the extra because there was a lot of it (I used it for risotto). ).
After following this recipe I found that the longer it simmers is not necessarily better. Resulted in too dark a colour, a gritty texture and slightly sour/foul taste. Tasted great before bed but come the morning a different story. Next time, I’ll take the sacs off the bodies and simmer for no more than three or four hours. After that, I’ll strain the liquor into an open container and cool it right away in an ice bath before putting it in the fridge.
RUINED, OVERCOOKED LOBSTER STOCK. I naively followed the overnight simmer instructions and the stock was totally ruined by morning. Like Dennis said three years ago, and almost every other recipe says, DO NOT cook lobster stock for too long. No more than two hours. 3 hours was more than enough for this recipe, and the stock should have been used immediately. By morning, the lovely smell of shellfish had gone away and been replaced by a sour, charred, unpleasant smell and taste.
Ive made this recipe as written on a couple of occasions. Its the perfect way to extend your lobster! Freeze in ice cube trays for future use. Try it with NYT Ali Slagles Shrimp Scampi with Orzo-the stock takes it to the next level.
Just saw this post: I bet you can freeze the stock.
I agree with another party that instructions on removing the sand sack, aka the stomach, should be included. The first time I made this I neglected this step and my stock was bitter. Second time, I think I removed it all and it was very much improved. Simmered my stock for about five hours.
I followed the notes of others who made the recipe before. One thing that I will do in the future is to save the lobster water. I didnt decide to make the stock until after it had been tossed.
It makes the shells taste even better if you roast them at 400° for twenty minutes and then mash them with a potato masher.
I use a similar method to make sauce Americaine when I make lobster stock: I roast the shells with tomato paste, carrots, onions or leeks, mushroom stems, and brandy. Then I deglaze the pot with brandy and add tarragon, white peppercorns, and parsley, if I have any. Cover with water or fish stock and proceed as the recipe directs. And yes, remove the sand sack in the head. Great for making a bisque as well as risotto.
RUINED, OVERCOOKED LOBSTER STOCK. I naively followed the overnight simmer instructions and the stock was totally ruined by morning. Like Dennis said three years ago, and almost every other recipe says, DO NOT cook lobster stock for too long. No more than two hours. 3 hours was more than enough for this recipe, and the stock should have been used immediately. By morning, the lovely smell of shellfish had gone away and been replaced by a sour, charred, unpleasant smell and taste.
What is “leftover lobster meat”? :-p
Ive made this recipe as written on a couple of occasions. Its the perfect way to extend your lobster! Freeze in ice cube trays for future use. Try it with NYT Ali Slagles Shrimp Scampi with Orzo-the stock takes it to the next level.
This can be made in an InstantPot or other multifunction cooker. I had shells from three 1. 5 lobsters. Sauté the shells as above (I used every bit except the sac behind the head, and the tomalley. I used about three quarts of water. Pressure cook on high for 20 minutes, and use natural release. Taste the broth. You may want to simmer to reduce a bit—depending on your preferred taste. This goes a lot faster, and doesn’t add smells throughout the house.
You can read more about making stock in a pressure cooker at https://www.seriouseats.com/2014/01/ask-the-food-lab-can-i-make-stock-in-a-pressure-cooker-slow-cooker.html
It would be helpful if you could explain how to handle the shells, including the shell’s covering, all of its legs, claws, and tails. I know that the sacs behind the eyes and, most likely, the gray lung pieces need to be taken out, but what else needs to be taken out or changed?
You can use this without the onion, bay leaves, pepper, and onion if you want to make a risotto or a fideua like I did. They never really add anything and, in my opinion, only detract from the purity of the stock. Otherwise this recipe is perfect, simple, and correct. As another reviewer suggested, I took out the grain sacs, and it made a great stock for my recipe.
What’s the point of sautéing the shells? I’ve been making lobster stock for years without sautéing anything. I add a couple carrots and some celery and simmer it. Then I reduce it and freeze it. In summer, I add corn cobs as well and the result is delicious.
How is the head sac identified? Picture?
I started the recipe on the stove but let it simmer outside on the gas grill. No smell in the house.
Anyone who reads this, Sam, please remember that the head sac MUST be taken off the body before making this stock. If you don’t live on the coast of New England and have cooked with lobsters for years, you might not know that the sac gives the broth a bad taste. Private notes are only visible to you.
or to save this recipe.
How to Make Lobster Stock
How do you cook lobster shells in a stockpot?
In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is ⅔ full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.)
How do you make lobster soup in a stockpot?
Learn: How to Make Soup In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is ⅔ full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight.
How do you make lobster stock?
For the most part, the words “lobster stock” and “lobster broth” are used interchangeably but there are two slightly different methods to make them. The easiest method, which is the method used in this post, is to simply simmer the shells in water for an hour with veggies and herbs. It results in a light, but still delicious-tasting stock.
How do you cook lobster in a stock pot?
Add the lobster shells (from your cooked lobster, broken into smaller pieces if necessary to fit into your stock pot), then add the water, small amounts of salt and pepper (the stock will be simmered over a long period of time, reducing, and can get too salty fast if you add too much at the beginning), and bay leaf.