How To Make Lobster Stock

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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

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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!