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    You are Here: Masala Herb » Recipes » DIY Food

    Homemade Lobster Stock

    Published: Sep 17, 2021 · Modified: May 3, 2022 by Helene Dsouza

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    Helene Dsouza
    A zero-waste approach. Prepare your own precious flavore-giving shellfish stock.
    Total Time: 6 hours
    Prep Time: 5 hours
    Cook Time: 1 hour
    29 ounces
    5 from 1 vote
    Jump to Recipe
    seashell stock
    lobster stock in a jar
    Homemade Lobster Stock in a glass jar

    Lobster stock can be prepared at home from scratch and it's in fact a good zero waste practice if you are boiling a lobster anyway.

    This is a basic plainly flavored seafood stock.

    Homemade Lobster Stock cover picture
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    Jump to:
    • 📕 What is lobster stock?
    • 🔪 How to make it?
    • 🍱 Storing
    • 🥣 Uses
    • 💭 FAQs
    • 📖 Recipe

    📕 What is lobster stock?

    Lobster stock is prepared from lobster shells. The shells are infused in the boiling water over a slow simmering flame.

    Once you have boiled a lobster, you get to take the meat out and what's left are the shells. That's the head, body, and tail.

    Lobster meat can be added too but there is no need for it because the shells add enough flavor to the stock. Besides lobster meat is best eaten, without having been used to infuse a stock.

    So the best part of this is the fact that the shells are used in a sustainable way in your kitchen. They are not just thrown out but instead used to create a flavorful stock!

    This seafood stock recipe is prepared without wine and you just need lobster shells.

    🔪 How to make it?

    Here is a quick overview of how to make your own stock from lobster shells. The full recipe is located further below in the recipe card.

    You can use a regular cold water lobster (the one with the claws) or a warm water lobster (as I did in the video and pictures).

    Step 1

    Place lobster shells in a cooking pot and cover with water.

    place lobster shells in a pot with water

    Step 2

    Simmer for about an hour or so.

    simmer lobster shells

    Step 3

    Strain your stock to separate from the shells with a cheesecloth.

    strain lobster stock

    🍱 Storing

    The seafood stock can be stored in your fridge for months. However, I recommend using it up within a few weeks.

    A better idea is to prepare batches and store them in your freezer. The stock will be good for at least a year in your freezer.

    You can keep the stock in jars, containers with a lid or freeze it in an ice tray for small batches, which can then be placed into zip lock bags.

    🥣 Uses

    Lobster stock can be used in many different recipes as a base.

    The idea is to enrich another dish with the stock.

    Here are some recipe ideas to use up your homemade seafood stock:

    • Lobster Bisque - A classic seafood "soup" and this stock is a main ingredient
    • Other soups and chowders
    • Risotto - Mainly seafood risotto but can be used in a mushroom risotto as an aternative to wine.
    • Seafood Pasta Sauce - wherever it calls for a stock or broth or wine, as in the salmon white wine pasta recipe OR seafood Mac and Cheese
    • Paella - A spanish seafood rice dish
    • Sauce Base - add some of the stock to a bechamel sauce and reduce the quantity of milk to turn it into a seafood velouté sauce.
    homemade lobster stock

    💭 FAQs

    Why is it called stock and not broth?

    Both are used interchangeably in modern language but these are actually different terms. A stock is made from bones or shells, a broth is made with vegetables or meat/seafood.

    Which body shells parts can I use to make stock?

    You can use all the shells if you want. The head, body, tail, legs, and antenna.

    Why is my lobster stock green?

    You might have added some lobster tomalley to your shells. It's an inner organ of your lobster and it's considered a delicacy in some places. Try to not add it to your shells to make a clear stock.

    How to clarify my stock?

    Strain your stock through a cheesecloth. You can use a fine-mesh skimmer spoon additionally. If it's cloudy it's fine too, you can use it that way but if you want to clarify it further, there is another method to clarify with an egg white.

    Homemade Lobster Stock pin image
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    📖 Recipe

    seashell stock

    Lobster Stock Recipe

    A zero-waste approach. Prepare your own precious flavore-giving shellfish stock.
    5 from 1 vote
    Print Pin Rate
    Course: DIY
    Cuisine: American, French
    Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian
    how to make lobster stock, lobster stock recipe
    Prep Time: 5 hours
    Cook Time: 1 hour
    Total Time: 6 hours
    Servings: 29 ounces
    Calories: 2kcal
    Recipe by: Helene Dsouza

    Ingredients

    • Lobster Shells from one whole cooked Lobster
    • 5 cups Water
    US - Metric

    Instructions

    • Place lobster shells into your cooking pot and over with water.
      Lobster Shells from one whole cooked Lobster, 5 cups Water
    • Take to the heat and simmer for about 1 hour covered over a low to medium flame.
    • Prepare a bowl with a large strainer and a cheesecloth placed over the strainer to fit in.
    • Pour the stock into the cheesecloth and collect the stock on the other side in the bowl. Discard lobster shells.
    • Use lobster stock in your food or prepare batches to refrigerate or freeze.

    Equipment

    • Medium Pot with Lid (5 qt)
    • Fine Mesh Strainer with a Cheesecloth
    • Mixing Bowl

    Nutrition

    Nutrition Facts
    Lobster Stock Recipe
    Amount Per Serving
    Calories 2 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 4mg1%
    Sodium 14mg1%
    Potassium 6mg0%
    Protein 1g2%
    Vitamin A 1IU0%
    Calcium 4mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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