As any seafood lover knows lobster is a delicious, coveted crustacean. When cooked lobsters impart incredible sweetness and flavor to dishes. But did you know that lobster shells can also be transformed into a versatile cooking ingredient called lobster broth?
Lobster broth is made by simmering lobster shells in water with aromatics to extract their essence. The resulting clear, golden broth becomes a treasure trove of lobster essence that can elevate recipes. From soups to risottos, lobster broth opens up many culinary possibilities.
Here are 12 delicious ways to put lobster broth to use in your cooking
1. Lobster Bisque
A classic and luxurious use for lobster broth is creating rich decadent lobster bisque soup. Swirl in heavy cream and finish with a bit of cognac or sherry. For special occasions add lobster meat.
2. Seafood Risotto
Lobster broth creates incredible flavor in seafood risottos. Cook the rice in lobster broth, then fold in sautéed shrimp, scallops, mussels or any favorite seafood. Sprinkle with parsley before serving.
3. Lobster Mac and Cheese
For an indulgent twist on mac and cheese, use lobster broth when making the cheese sauce. Top with panko breadcrumbs and broil until crisp. Serve with lobster meat for ultimate decadence.
4. Seafood Stew
Use lobster broth as the base for hearty seafood stews or chowders brimming with fish, clams, mussels, shrimp and more. Add potatoes and corn for the perfect coastal meal.
5. Lobster Gravy
Lobster gravy made with fresh or canned lobster broth is fantastic served over biscuits, mashed potatoes, chicken, or pan-fried lobster tails. Thicken with a roux and finish with cream.
6. Shrimp and Grits
For next-level shrimp and grits, make the sauce with lobster broth, white wine and cream. The rich lobster notes take this Southern comfort food to new heights.
7. Cooking Rice or Grains
Enliven everyday grains by using lobster broth instead of water. Cook rice, quinoa, farro or other grains in lobster broth for delicious flavor in every bite.
8. Steaming and Poaching
Use lobster broth to steam shellfish or poach white fish for incredible, infused flavor. It keeps seafood delicately moist. Try poached halibut or salmon.
9. Seafood Sauces
Whip up amazing pan sauces for seafood dishes by deglazing the pan with lobster broth after sautéing. Reduce and finish with cream or butter.
10. Seafood Soup Stock
Make a gourmet homemade seafood stock by simmering lobster shells, fish bones and shrimp shells in lobster broth instead of water. Use this stock for chowders or bouillabaisse.
11. Reducing into a Glaze
Simmer lobster broth until reduced by half or more to create an intense, rich glaze for salmon, halibut, scallops or shrimp. The concentrated lobster essence makes a flavorful finishes.
12. Freezing for Later Use
Freeze extra lobster broth in ice cube trays or muffin tins. Pop out cubes to use in seafood recipes down the road. This preserves the shelf life for 6 months or more.
As you can see, lobster broth is a remarkably versatile ingredient for elevating seafood dishes. Keep some on hand in your freezer to instantly add rich, sweet lobster flavor to soups, grains, sauces, and more. With these tips, you can unlock the full potential of precious lobster broth.
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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How to make the best Lobster Stock from Shells ( Broth )
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