Lobster stock, also known as lobster broth, is a wonderful way to add rich, delicate flavor to seafood dishes and soups. But what exactly is it and how is it used in cooking? In this comprehensive guide, we’ll explore everything there is to know about lobster stock and how to make the most of this luxurious ingredient.
What is Lobster Stock?
Lobster stock is made by simmering lobster shells in water with aromatics like vegetables, herbs, and wine. The shells contain cartilage, juices, and tiny bits of lobster meat that all contribute flavor as they slowly break down during the simmering process. The result is a light, golden broth with hints of anise, sea salt, and ocean sweetness.
Lobster stock is often confused with lobster bisque, but they are not the same thing Bisque is a creamy, thick soup made with lobster stock as the base. The stock provides the signature lobster essence, while heavy cream or milk is added for richness and body
How is Lobster Stock Made?
Making lobster stock at home is easy with a few whole cooked lobsters. Here are the basic steps:
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Remove the meat from lobster tails, claws, and legs. Reserve for another use like salads, pasta, rolls, etc.
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Reserve bodies shells and any roe or tomalley (green lobster liver).
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Simmer shells in water with white wine, vegetables like onion, carrot, celery, and herbs like thyme, parsley, and bay leaf.
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Gently simmer for 1-2 hours to extract flavor Strain out solids
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Use lobster stock immediately or store chilled for 3-4 days or frozen for 4-6 months.
The key is gently extracting flavor from the shells without overcooking. A longer simmer makes a richer, more concentrated stock. Roasting the shells first adds deeper notes.
What is Lobster Stock Used for?
So once you’ve made this fragrant elixir, what dishes can you use it in? Here are some of the most popular uses for lobster stock:
Soups
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Lobster Bisque – A classic creamy soup made with lobster stock, cream, sherry, and lobster meat. Top with chunks of lobster.
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Seafood Chowder – Lobster stock is the perfect base for chowders with seafood like shrimp, scallops, clams, crab, and of course – lobster!
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Lobster Stew – Heartier chunks of lobster meat simmered in a tomato-based broth with lobster stock for flavor.
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Bouillabaisse – A French seafood stew traditionally made with at least three types of fish and shellfish. Lobster stock enhances the broth.
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Cioppino – An Italian-American fisherman’s stew with tomatoes, wine, and an assortment of seafood.
Other Dishes
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Risotto – For exquisite flavor, make lobster risotto with lobster stock. Fold in lobster meat just before serving.
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Pasta – Toss pasta with a quick pan sauce of lobster stock, cream, and Parmesan. Top with lobster.
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Seafood Sauces – Enhance shrimp scampi, mussels mariniere, grilled fish, etc. by using lobster stock in the sauce.
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Paella – Add big flavor to seafood paella by using lobster stock as part of the liquid.
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Lobster Rolls – Mix lobster salad with a bit of lobster stock mayonnaise for extra richness.
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Steamed Mussels or Clams – Use lobster stock instead of water or wine to steam shellfish. Incredible!
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Risotto, Paella, Sauces – Add a splash of lobster stock to elevate rice and seafood dishes.
Lobster stock is extremely versatile in seafood recipes where you want to add deep, delicious briny flavor. A little goes a long way.
Tips for Making Lobster Stock
Follow these tips for the best, most flavorful homemade lobster stock:
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Use the shells from freshly cooked lobsters for peak flavor and color. Save shells from restaurant meals or steam your own.
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Remove stomach sacs from heads and rinse shells well.
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Gently simmer shells. Don’t boil aggressively.
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Use wine like Chardonnay and fresh, ripe tomatoes for sweetness. Avoid tomato paste.
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Add fennel and tarragon for subtle background notes.
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Simmer longer for richer stock as broth reduces. Add water as needed.
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Strain well through a fine mesh strainer lined with cheesecloth.
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Cool quickly and refrigerate up to 3 days or freeze for months.
Can You Buy Lobster Stock?
While it’s preferable to make your own, you can purchase lobster stock from specialty retailers if you can’t get fresh lobster shells:
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Maine Lobster Juice – Available at some grocery stores and online, this is milder than homemade but adds nice flavor.
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Seafood or Fish Stock – Clam juice, shrimp stock or good quality fish stock can all sub in for lobster stock.
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Lobster Base – Commercial pastes and concentrates approximate the flavor but aren’t nearly as fresh tasting as homemade.
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Powdered Broths – Bouillon powders are very concentrated and often have off-flavors. Not recommended.
When buying, look for products with short ingredients lists and no chemicals or preservatives for the best flavor. Making your own with fresh shells is ultimately the tastiest option.
Storing and Freezing Lobster Stock
Properly stored, lobster stock will keep for:
- Refrigerator – 3 to 4 days
- Freezer – 4 to 6 months
To extend shelf life, transfer cooled stock to freezable containers leaving 1 inch headspace. Freezing in ice cube trays is useful for adding smaller amounts to dishes.
Defrost frozen stock overnight in the fridge before using. Avoid boiling or overheating during reheating which can cause fat separation.
Common Questions
Can you reuse lobster shells to make more stock?
Only once. The first batch of stock will extract the most flavor from the shells. A second use will make weaker, less tasty broth.
Is lobster stock healthier than bones broths?
Yes, it contains less saturated fat than bone broths while providing protein, minerals like calcium and magnesium, and hydration.
Can you use lobster stock instead of water in recipes?
Absolutely! Replace all or part of the water, wine or broth in any seafood recipe with lobster stock for amplified flavor.
Is lobster broth the same as lobster stock?
Mostly. They are made the same way. Lobster broth may have a shorter cook time for a more delicate result. Stocks are sometimes cooked longer for richer flavor.
Does lobster stock need to be cooked again before using?
Nope, it can be used straight from the fridge or freezer. Simply heat gently to a simmer or add to hot dishes. Avoid boiling to prevent separation.
Discover the Power of Lobster Stock
Now that you’re a lobster stock expert, it’s time to put your knowledge to flavorful use! With fresh shells and a few aromatics, you can create this ambrosial nectar in your own kitchen. Harness the natural savory goodness of lobster to elevate everything from classic bisque to elegant risotto. Let lobster stock become your new secret ingredient for seafood dishes with sensational ocean essence. Your taste buds will thank you with each sublime spoonful.
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Private NotesLeave a Private Note on this recipe and see it here.
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.
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