Lobster Stock

Lobster Stock Recipe, Shellfish Stock Recipe,

Lobster Stock

Waste not, want not…it is every cook’s best mantra.  Especially when the “waste” is lobster shells.  We had a lobster feast recently; I froze the shells (many of which had luscious meat still in…as well as bits of tomalley) to make a stock for two upcoming posts. 

I started making my own stocks years ago…turkey and chicken carcasses, beef bones, shellfish shells…the flavor that you get from this very little effort is priceless.  That, and you have the satisfaction of using every single little bit from your cooking exploits.

The ingredients I add to a stock will vary slightly from type to type, but there is very little peeling (vegetable peels will actually add color and richness to the stock) and very little chopping or cutting…it’s a dump and simmer kind of thing.

I’ll save bones/shells and make up an enormous batch of whatever stock. That way, I can freeze the stock and have it handy to add to soups and sauces.  Simple.  Delightful.  Tasty.


Lobster Stock
Prep time
Cook time
Total time
Don't waste those shells! Dump them into a pot with a few ingredients and make a fabulous base for soups and sauces!
Serves: 3½ quarts
  • 4 quarts water
  • Shells from 2-3 cooked lobsters
  • 1 carrot, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 large shallots, sliced thin
  • 1 teaspoon whole white peppercorns
  • 2 bay leaves
  • 1 cup brandy
  1. Place all the ingredients into a large stockpot and bring to a rolling boil.
  2. Cover, reduce heat and simmer for 45 minutes.
  3. Strain through a colander.
  4. The stock is now ready for use. You can either freeze the stock (good for up to 6 months) or refrigerate for use (good for up to 5 days).


The simmering stock…

The strained stock…look how rich and gorgeous!


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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4 Responses to Lobster Stock

  1. Melissa says:

    At this point, I can’t even fathom not making my own stock. One thing Rebecca taught me is to save all my onion ends and outer layers – I mean, please, cooks must have onion waste 4, 5 days a week, right? – and use those for stock. I never have to buy onions to make stock. Celery, either. With celery, I tend to buy a bunch and only use 2-4 stalks for actual recipes and then I bag up the rest for the freezer for next time I need stock. So simple. And each time I make it, I get enough to save myself a good $15-$18, which is how much it would be for boxed stock of the same quantity. Crazy.

    • P~ says:

      I’ve started to save all of my vegetable bits and peelings for vegetable stock…just recently. And I mean everything. It’s perfect!

      As to the savings, Amen. I mean, stock is so expensive! Making your own, from leftover stuff? That is priceless! Not to mention you are controlling the flavors. It’s a no-brainer.


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