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!
Be sure to check out the related recipes that we made with this batch of lobster stock, the Lobster Risotto (copycat recipe) 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.
Eddy and I have used store bought seafood stock before and we can't say it enough, that when you are using quality seafood an equally superb stock is highly recommended. The difference is very apparent!
Anyway, we hope you enjoy the walk through of what we do to start our lobster dishes out with the best base possible for a rich seafood flavor.
What You'll Need
- Vegetable Oil - Olive oil is best here.
- Onion - White or yellow varieties work.
- Celery - Just a rib or two.
- Carrot - Adds a small level of sweetness
- Tomato - Canned or freshly chopped.
- Parsley - Fresh herbs are best.
- Bay Leaf - Adds depth of flavor to your stock.
- Lobster Shell - So important to add the shells for that real lobster flavor.
- Water - Pure filtered is best.
- Salt - To balance the sweetness.
- Pepper - Just a pinch will do.
How To Make Lobster Stock
Ingredients
- ½ Tbsp 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
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!
Quick question Angela - how long will this stock last in an airtight container in the fridge?
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