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    Home » Recipe Review

    How To Make Lobster Stock

    Apr 14, 2020 · 21 Comments

    Jump to Recipe·Print Recipe

    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!

    How To Make Lobster Stock

    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.
    How To Make Lobster Stock

    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!

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    How To Make Lobster Stock

    lobster stock
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    5 from 10 reviews

    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!

    • Author: Nancy
    • Prep Time: 30 mins
    • Cook Time: 2
    • Total Time: 32 minutes
    • Yield: 4 bowls 1x
    • Category: Soup, Stock
    • Method: Boiling
    • Cuisine: Italian

    Ingredients

    Scale
    • 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

    1. Preheat oven to 450°F.
    2. Blanch the lobsters in boiling water for 2 minute
    3. Split the lobster bodies with a heavy knife or kitchen shears. Remove and discard tomalley stomach sack.
    4. Remove lobster meat from shells.
    5. Toss and lightly coat the lobster shells with olive oil.
    6. On a large baking sheet, arrange the lobster shells in a single layer.
    7. Roast in oven until the shells look bleached and are dried for 15-20 minutes.
    8. Add the roasted lobster shells to a large stockpot.
    9. Add 3L of water, white wine, garlic, leeks and tomato paste into the stockpot and bring to a boil.
    10. Add salt and black peppercorns to taste.
    11. Reduce heat to low-medium and simmer for 2 hours.
    12. In a colander, over a large bowl or pot, strain the stock. Press on the ingredients to get all the liquids out before discarding.
    13. Let cool before refrigerating or freezing.
    14. Use for seafood soups, stews, sauces or lobster bisques!

    Equipment

    kitchen tongs

    kitchen tongs

    Buy Now →
    lobstercrackingtool

    lobster cracking tool

    Buy Now →
    colander

    colander

    Buy Now →
    large stock pot

    large stockpot

    Buy Now →
    dutch oven

    dutch oven

    Buy Now →

    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

    Did you make this recipe?

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    lobster stock

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    Reader Interactions

    Comments

    1. Jeri says

      December 16, 2021 at 6:58 pm

      What a great idea! I never even thought of making stock out of lobster! Thank you for sharing!

      Reply
    2. Joanna says

      December 16, 2021 at 2:19 pm

      I’ve never done this with lobster. Thank you for the idea!

      Reply
      • Nancy says

        December 16, 2021 at 2:36 pm

        happy lobster stock making!

        Reply
    3. Giangi Townsend says

      December 15, 2021 at 3:44 pm

      You got me at lobster! Such a rich and delicious soup, amazingly good.
      Thank you for sharing.

      Reply
      • Nancy says

        December 16, 2021 at 11:23 am

        it's perfect for holidays and special occasions!

        Reply
    4. Jen says

      December 15, 2021 at 2:33 pm

      This is a smart kitchen tip! We always hear vegetable/chicken stock. Thanks for this Lobster version of stock

      Reply
      • Nancy says

        December 16, 2021 at 11:23 am

        don't waste and parts of the lobster right?!

        Reply
    5. Jere Cassidy says

      December 15, 2021 at 10:01 am

      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.

      Reply
      • Nancy says

        December 16, 2021 at 12:57 pm

        have fun!!

        Reply
    6. Leslie says

      December 15, 2021 at 9:52 am

      Seafood recipes are the best! Thanks for your tips on this! So helpful to get the best out of Lobster!

      Reply
      • Nancy says

        December 16, 2021 at 12:58 pm

        I strongly believe in using every part of the ingredient as much as possible!

        Reply
    7. Jessica says

      December 15, 2021 at 9:11 am

      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!

      Reply
      • Nancy says

        December 16, 2021 at 12:58 pm

        hope this helps!

        Reply
    8. Bernice says

      December 14, 2021 at 8:25 pm

      I've always wondered how to make lobster stock. Thanks for the great tips, Nancy.

      Reply
      • Nancy says

        December 16, 2021 at 12:59 pm

        You bet! I'm sure it will come in handy!

        Reply
    9. Jean says

      December 14, 2021 at 8:11 pm

      That's a good one, never thought I could use it for a stock.

      Reply
      • Nancy says

        December 16, 2021 at 12:59 pm

        don't waste it right?

        Reply
    10. Debra says

      December 14, 2021 at 6:21 pm

      Awesome flavor from roasting those lobster shells before making the stock. That plus the wine makes this a super tasty stock.

      Reply
      • Nancy says

        December 16, 2021 at 12:59 pm

        Some wine for the stock, some for the cook!

        Reply
    11. Tyanne says

      December 14, 2021 at 5:02 pm

      I had no idea how to cook lobster before this recipe! Great insight!

      Reply
      • Nancy says

        December 14, 2021 at 5:20 pm

        hope it helps!

        Reply

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    Hi, I'm Nancy!

    I'm a finance professional and a Mommy to a toddler girl based Vancouver, BC, Canada.

    I love modern Chinese cooking, Asian inspired recipes and healthy vegan / vegetarian / plant-based substitutes focused on healthy family, wellness and sustainability.

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    How to make lobster stock