Don’t throw away the the lobster shell when you make anything lobster! Instead make Lobster Stock – lobster shells are great to make delicious stock that can be used in other seafood soups, stews, sauce or lobster bisque! Simply extract the meat and roast the shells! You can even freeze the shells for later after you extract the meat!
Best Way to Remove Lobster Meat
- Blanch in boiling salt water for 2 minutes before dismembering.
- Twist to separate the body from the head.
- On a cutting board, split the lobster body with a heavy knife.
- Remove and discard the stomach sack (remove the the light green lobster tomalley).
- Hold the tail with shell facing down and pull back on both sides to crack open the shell and remove the meat.
- Twist arms to remove both claws and knuckles from the body. Break the knuckles at the joint using a lobster cracking tool. If the meat is stuck inside, use a skewer or cocktail forks to push the meat out of the shell.
- Use a rolling pin or wine bottle, roll the meat from claw end and toward the open end, pushing the meat out. Open tip of leg and release pieces of the shell. This is great to remove meat from the legs.
I ordered my live lobster from Clearwater.ca. It arrived next day nicely packaged with ice and very much alive! The lobsters are MSC certified and harvested from the pristine waters of the North Atlantic. Did you know, Clearwater Premium Hardshell Fresh™ Canadian lobster yields up to 50% more meat than soft shell lobsters?!
Use my discount code “INSTANOMSS” for 10% off your Clearwater.ca purchase!
How To Make Lobster Stock
Don't throw away the the lobster shell when you make anything lobster! Instead make Lobster Stock - lobster shells are great to make delicious stock that can be used in other seafood soups, sauce or lobster bisque! Simply extract the meat and roast the shells! You can even freeze the shells for later after you extract the meat!
- Prep Time: 30 mins
- Cook Time: 2
- Total Time: 32 minutes
- Yield: 4 bowls 1x
- Category: Soup, Stock
- Method: Boiling
- Cuisine: Italian
Ingredients
- 3 whole lobsters (Use my discount code “INSTANOMSS” for 10% off your Clearwater.ca purchase).
- 2 tablespoon extra virgin olive oil
- 1 cup white wine
- 5 garlic cloves, rough chopped
- 2 medium leek
- 2 tablespoon tomato paste
- Dash of salt and black pepper to taste
- 3L water
Instructions
- Preheat oven to 450°F.
- Blanch the lobsters in boiling water for 2 minute
- Split the lobster bodies with a heavy knife or kitchen shears. Remove and discard tomalley stomach sack.
- Remove lobster meat from shells.
- Toss and lightly coat the lobster shells with olive oil.
- On a large baking sheet, arrange the lobster shells in a single layer.
- Roast in oven until the shells look bleached and are dried for 15-20 minutes.
- Add the roasted lobster shells to a large stockpot.
- Add 3L of water, white wine, garlic, leeks and tomato paste into the stockpot and bring to a boil.
- Add salt and black peppercorns to taste.
- Reduce heat to low-medium and simmer for 2 hours.
- In a colander, over a large bowl or pot, strain the stock. Press on the ingredients to get all the liquids out before discarding.
- Let cool before refrigerating or freezing.
- Use for seafood soups, stews, sauces or lobster bisques!
Notes
Use for seafood soups, stews, sauces or lobster bisques! SO GOOD!
Nutrition
- Serving Size: 1 pot
- Calories: 159
- Sugar: 2.9 g
- Sodium: 68 mg
- Fat: 10.8 g
- Carbohydrates: 9.5 g
- Protein: 6 g
- Cholesterol: 139.5 mg
Keywords: lobster soup, how to make lobster stock, BEST WAY TO REMOVE LOBSTER MEAT, how to remove lobster meat, seafood soups, lobster stews, lobster sauces, lobster bisques, tomato paste, seafood fish broth
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Jeri says
What a great idea! I never even thought of making stock out of lobster! Thank you for sharing!
★★★★★
Joanna says
I’ve never done this with lobster. Thank you for the idea!
★★★★★
Nancy says
happy lobster stock making!
Giangi Townsend says
You got me at lobster! Such a rich and delicious soup, amazingly good.
Thank you for sharing.
★★★★★
Nancy says
it's perfect for holidays and special occasions!
Jen says
This is a smart kitchen tip! We always hear vegetable/chicken stock. Thanks for this Lobster version of stock
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Nancy says
don't waste and parts of the lobster right?!
Jere Cassidy says
I would have never thought of making lobster stock but it makes sense to do this. We have a lot of crab, and now I think I should be saving those shells too. I'm going to give this a try.
★★★★★
Nancy says
have fun!!
Leslie says
Seafood recipes are the best! Thanks for your tips on this! So helpful to get the best out of Lobster!
★★★★★
Nancy says
I strongly believe in using every part of the ingredient as much as possible!
Jessica says
Living in the Midwest I don’t cook with seafood that often but as I learn more about cooking and explore different cuisines, I have a feeling this may come in handy. Thanks for the thorough instructions!
Nancy says
hope this helps!
Bernice says
I've always wondered how to make lobster stock. Thanks for the great tips, Nancy.
★★★★★
Nancy says
You bet! I'm sure it will come in handy!
Jean says
That's a good one, never thought I could use it for a stock.
★★★★★
Nancy says
don't waste it right?
Debra says
Awesome flavor from roasting those lobster shells before making the stock. That plus the wine makes this a super tasty stock.
★★★★★
Nancy says
Some wine for the stock, some for the cook!
Tyanne says
I had no idea how to cook lobster before this recipe! Great insight!
★★★★★
Nancy says
hope it helps!