Lobster Stock

Lobster is a splurge and each and every time I eat it…it’s special, a delight to eat and I savour each morsel. I use almost everything in the lobster, save the gills (which get discarded). Lobster is not cheap and you may as well squeeze out as much value as you can from this expensive of ingredient.

After cracking the lobster shells to extract the meat, you’re none done with the lobster yet. There’s lots of flavour left in those shells and you should be making a lobster stock. You’re following a similar method to making chicken stock – subtract chicken bones and add lobster shells along with some aromatic vegetables.

Onions, carrots, celery or fennel plus some bay, peppercorns and parsley stems and you’ve got the beginnings of a wonderful lobster stock that could be used to make seafood soups, chowders, risottos.

You’ll need the shells of 2-3 lobsters and place them in a pot with a carrot, onion and celery (or fennel bulb)  along with some salt (1 Tbsp), parsley stems, handful of peppercorns, bay leaf and enough cold water to cover the pot (12-14 cups). Bring to a boil, simmer for 90-120 minutes and allow to cool. Remove the vegetables and shells and allow to cool. Transfer to containers and reserve in the fridge if using soon or place in the freezer.

© 2011,
Peter Minakis

. All rights reserved.

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