• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    Angela @ BakeItWithLove.com · 2 Comments

    How To Make Lobster Stock

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit
    Jump to Recipe
    Pin image with text divider showing lobster stock in a large pot.

    A super easy walk-through on How To Make Lobster Stock, which adds so much to your amazing seafood dishes like the ones we will be using it for!

    Square image showing lobster stock being made.
    Our longer version than the quick lobster stock (included with the Lobster Risotto recipe). This lobster stock will be a much more flavorful version lending to the recipes that are so fabulous they are only suited for something as wonderful as a fresh lobster!

    Be sure to check out the related recipes that we made with this batch of lobster stock, the Lobster Risotto and Roasted Corn Lobster Chowder!

    When you are making something truly wonderful with your fresh lobster like we did recently, you want a perfect base for it. This lobster stock will lend so much flavor to your lobster or seafood dishes, which makes it easily worth the extra effort.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 🦞 More Amazing Lobster Recipes
    • 📋 Recipe
    • 💬 Comments

    🥘 Ingredients

    I have used store-bought seafood stock before and I can't say it enough, that when you are using quality seafood an equally superb stock is highly recommended. The difference is very apparent!

    • ½ tablespoon Vegetable Oil (or olive oil)
    • 1 medium White Onion (rough chopped)
    • 1 rib Celery (1 large or 2 medium/small)
    • 1 large Carrot (1 medium to large or 2 small)
    • 1 large Tomato (1 medium to large or 2 small - or an 8-10 oz can of diced tomatoes)
    • ¼ cup Parsley (rough chopped)
    • 1 Bay Leaf
    • 1 ½ lbs Lobster Shell (from your cooked lobster)
    • 8 cups Water (or enough to cover all of your shell and vegetables)
    • Salt & Pepper (to taste)

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪 Step-By-Step Instructions

    1. Prep and saute. Bring a large stock pot to medium high heat. Add the vegetable oil and start adding the chopped onion, celery, carrots, tomato, and parsley. Stir the vegetables and cook for 1-2 minutes.
    2. Add shells and liquid. Add the lobster shells (from your cooked lobster, broken into smaller pieces if necessary to fit into your stock pot), then add the water, small amounts of salt and pepper (the stock will be simmered over a long period of time, reducing, and can get too salty fast if you add too much at the beginning), and bay leaf.
    3. Boil then simmer. Bring everything to a rapid boil, then reduce the heat and simmer for 1-2 hours. Taste during the simmering process to check the flavor, add salt and pepper as needed (to taste). Remove from heat after simmering and either use right away, or store in an airtight container(s) for use later.

    I hope you enjoy the walk-through of what I do to start lobster recipes out with the best base possible for a rich seafood flavor.

    Also, be sure to check out my post on what to serve with your lobster. You can get lots of ideas for side dishes and desserts that go with lobster!

    🦞 More Amazing Lobster Recipes

    • Lobster Artichoke Dip
    • Lobster Mac And Cheese Burger
    • White Cheddar Lobster Macaroni and Cheese
    • Lobster Jalapeno Poppers
    • Broiled Lobster Tail
    • Boiled Lobster

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image showing lobster stock being made.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.72 from 7 reviews

    How To Make Lobster Stock

    An easy seafood stock to make at home from your lobster, and rich in flavor!
    Author | Angela
    Servings: 6 cups
    Calories: 30kcal
    Prep 10 minutes
    Cooking 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • ½ tablespoon vegetable oil (or olive oil)
    • 1 medium white onion (rough chopped)
    • 1 rib celery (1 large or 2 medium/small)
    • 1 large carrot (1 medium to large or 2 small)
    • 1 large tomato (1 medium to large or 2 small - or an 8-10 oz can of diced tomatoes
    • ¼ cup parsley (rough chopped)
    • 1 bay leaf
    • 1 ½ lbs lobster shell (from your cooked lobster)
    • 8 cups water (or enough to cover all of your shell and vegetables)
    • each, salt & pepper (to taste)

    Instructions

    • Bring a large stock pot to medium high heat. Add the vegetable oil and start adding the chopped onion, celery, carrots, tomato, and parsley. Stir the vegetables and cook for 1-2 minutes.
    • Add the lobster shells (from your cooked lobster, broken into smaller pieces if necessary to fit into your stock pot), then add the water, small amounts of salt and pepper (the stock will be simmered over a long period of time, reducing, and can get too salty fast if you add too much at the beginning), and bay leaf.
    • Bring everything to a rapid boil, then reduce the heat and simmer for 1-2 hours. Taste during the simmering process to check the flavor, add salt and pepper as needed (to taste). Remove from heat after simmering and either use right away, or store in an airtight container(s) for use later.

    Video

    Nutrition

    Calories: 30kcal (2%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 34mg (1%) | Potassium: 168mg (5%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 2498IU (50%) | Vitamin C: 10mg (12%) | Calcium: 27mg (3%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Condiments, Stock
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Garlic Shrimp Alfredo Bake
    Homemade Blueberry Syrup »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit

    Reader Interactions

    Comments

    1. Nora says

      July 05, 2021 at 10:00 am

      Quick question Angela - how long will this stock last in an airtight container in the fridge?

      Reply
      • Angela @ BakeItWithLove.com says

        July 05, 2021 at 10:16 am

        Hi Nora, keep your stock in an airtight container in the refrigerator for 4 days max. Or divide into freezer-safe containers (leaving 1/2 space for expansion at the top of the container) to store for up to 3 months. I've also frozen my stock in ice cube trays, then transferred the cubes into a freezer storage bag for use in smaller quantities like adding to a pasta sauce.
        Thanks for asking! ~ Angela

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Oven Roasted Prime Rib with Dry Rib Rub
    • Smoked Bison Prime Rib
    • Venison Tenderloin Roast
    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love