Get ready to take your seafood dishes to a whole new level with this easy-to-make, Rich Homemade Lobster Stock recipe. Homemade lobster stock adds incredible depth of flavor to seafood soups, stews, risotto, chowders and sauces. In fact, this is the lobster stock recipe used to make my Creamy Homemade Lobster Bisque.
Use this seafood stock immediately, store in the fridge for up to 5 days, or easily store in the freezer for up to 2-3 months. This stock recipe will yield approximately 4 1/2 cups of lobster stock.
Honestly, it really doesn’t matter if you are using cooked, or uncooked lobster, just as long as the lobster is still in the shells. For this rich lobster stock recipe, I used both uncooked lobster tails and frozen, cooked lobster claws. Depending on what you are doing with the stock, will determine what type of shelled lobster you will use to make this lobster stock. Plan on approximately three pound of shelled lobster.
If using uncooked lobster tails, add the tails to the water and cook until the shell turns red and the lobster meat is almost fully-cooked. Transfer the tails directly to an ice bath to stop the cooking process. Once the lobster tail meat is added to the chowder, it will finish cooking in the soup.
Frozen, cooked lobster, as long as the lobster is thawed, really does not require cooking/heating prior to removing the meat and using the shells for stock.
Lobster stock is a savory and flavorful liquid that forms the base for many delicious seafood dishes. But what exactly is it, and how do you use lobster stock in cooking? In this comprehensive guide, we’ll explore everything you need to know about this versatile ingredient.
What is Lobster Stock?
Lobster stock is made by simmering lobster shells in water to extract their flavor. The shells contain cartilage, juices and tiny bits of lobster meat that all contribute a rich, briny taste as they slowly break down during cooking. Aromatics like onions, carrots, celery and herbs are also added to give more depth. The end result is a light golden broth with subtle sweetness and mineral notes reminiscent of the ocean.
Compared to stocks made from land animals lobster stock is lighter in texture but still packed with a concentrated shellfish essence. It provides the signature taste in dishes like lobster bisque but can also lend seafood flavor to risottos, sauces, stews and more.
How to Make Lobster Stock
Making lobster stock at home is easy if you have shells leftover from cooked lobsters Here are the basic steps
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Start with shells from 2-3 lobsters. Remove meat for other uses like salads or rolls.
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Add shells to a pot along with onion, carrot, celery, garlic, herbs like thyme and parsley, white wine or sherry, peppercorns and bay leaf.
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Cover with cold water and slowly bring to a bare simmer. Avoid boiling.
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Gently simmer stock for 1-2 hours to extract maximum flavor. Longer cooking makes a more concentrated result.
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Strain out the solids through a fine mesh strainer lined with cheesecloth.
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Cool stock quickly before refrigerating or freezing. The fat will rise to the top and can be skimmed off.
For best flavor, use shells from fresh cooked lobsters the same day. Avoid overcooking the stock which can cause bitterness.
How is Lobster Stock Used in Cooking?
This lobster-infused elixir can be used to add rich, briny flavor in a variety of dishes:
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Soups – Lobster bisque, chowders, seafood stews. It provides the base.
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Sauces – Hollandaise, beurre blanc, tomato seafood sauces. Adds depth.
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Risotto – Use lobster stock for incredible seafood risotto.
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Pasta – Toss with lobster meat and a quick pan sauce of stock and cream.
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Paella – Add big flavor by using lobster stock as some of the liquid.
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Steaming – Use instead of water to steam clams, mussels or shellfish.
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Braising – Braise fish like halibut or cod gently in lobster stock.
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Poaching – Poach shrimp, scallops or chunks of lobster meat in stock.
The options are endless for infusing seafood essence into recipes using this handy homemade stock. Just a spoonful or two will amplify the flavors of any dish.
Tips for Making the Best Lobster Stock
Follow these tips for maximizing the flavor of your homemade lobster stock:
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Use the shells from freshly cooked lobsters within a day or two for sweetness.
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Rinse shells well to remove grit. Remove membrane sacs from heads.
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Gently simmer shells – high heat can make stock bitter.
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Add wine, tomatoes or lemon for brightness. Avoid heavy cream.
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Season lightly as reducing will concentrate flavors.
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Simmer 45 mins to 2 hours – longer yields more concentrated stock.
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Strain well through cheesecloth. Cool quickly.
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Refrigerate up to 3 days or freeze in serving portions for months.
Can You Buy Lobster Stock?
While making your own is ideal, you can purchase lobster stock from specialty retailers when fresh shells aren’t available:
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Seafood section of high end markets – look for fresh lobster base.
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Online seafood purveyors like Maine Coast or Lobster Anywhere.
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Canned lobster broths – tend to be less robust than homemade.
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Lobster base concentrates – add flavor but not as fresh tasting.
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Fish stock or clam juice – can substitute in some recipes.
When buying pre-made, choose products with short ingredient lists for purer, better flavor.
How to Use Leftover Lobster Stock
Homemade lobster stock freezes beautifully for months. Here are tips for storing and using your leftover liquid gold:
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Freeze stock in ice cube trays for easy use in sauces or steaming.
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Transfer to freezer bags or airtight containers leaving headspace.
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Label and date packages – lobster stock is good frozen for 4-6 months.
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Thaw overnight in fridge before using. Avoid boiling when reheating.
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Simmer to reduce and concentrate flavors if stock is diluted after thawing.
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Use within 3-4 days if refrigerating – the flavor will start to fade.
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Add to soups, grains, seafood dishes or anywhere you want a boost of briny flavor.
Common Questions about Lobster Stock
Can you reuse lobster shells to make more stock?
Only once. The first batch will extract the most flavor from the shells. Reusing will make a weaker broth.
Is lobster stock healthier than bone broths?
Yes, it has less saturated fat and more minerals like calcium, potassium and magnesium. Very nutritious!
How long does lobster stock last in the fridge or freezer?
Refrigerated: 3-4 days. Frozen: 4-6 months for best quality.
Can you substitute fish stock or clam juice for lobster stock?
In some recipes, yes. But the flavor won’t be as rich and briny as real lobster stock.
Discover the Power of Lobster Stock
Lobster stock is a magical ingredient that can transform everything from soups to risottos with intense briny flavor. Making your own with fresh shells results in a stock far superior to anything purchased. Simmer the shells, strain out the solids, and you’re left with beautiful homemade liquid gold. Use lobster stock to create restaurant-quality dishes in your own kitchen. Your tastebuds will thank you!
More Lobster Recipes to Love
Ways to Use This Rich Homemade Lobster Stock
- Seafood Risotto: Use lobster stock as the cooking liquid for a luxurious seafood risotto.
- Lobster Bisque: Create a creamy and flavorful lobster bisque by using lobster stock as the base.
- Seafood Chowder: Make a hearty seafood chowder by using lobster stock as the primary liquid.
- Sauces and Gravies: Use lobster stock to make flavorful sauces and gravies to accompany seafood dishes.
- Paella: Incorporate lobster stock into a seafood paella for an extra layer of flavor.
- Poaching Liquid: Use lobster stock as a poaching liquid for seafood, such as shrimp, scallops, or white fish.
- Lobster Sauce: Create a decadent lobster sauce by reducing lobster stock with cream, shallots, and brandy.
- Rice and Grain Dishes: Use lobster stock instead of water to cook rice, quinoa, or other grains for a flavorful side dish that pairs well with seafood or poultry.