Best 5 Lobster Stock Recipes

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Lobster stock is a delightful and versatile ingredient that can elevate any dish with its rich, briny flavor. Made by simmering lobster shells and other aromatics in water, lobster stock is a cornerstone of many classic French and American dishes, such as bouillabaisse, lobster bisque, and paella. Whether you're a seasoned chef looking to expand your repertoire or a home cook seeking to impress your friends and family, mastering the art of crafting a flavorful and aromatic lobster stock will open up a world of culinary possibilities.

Here are our top 5 tried and tested recipes!

LOBSTER STOCK 101



Lobster Stock 101 image

Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 13

Shells from 4 cooked lobsters, including carapaces
2 tablespoons olive oil
2 small onions, quartered
2 small carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
4 garlic cloves
1 small fennel bulb, trimmed and quartered (optional)
1 can (14 1/2 ounces) whole peeled plum tomatoes, chopped, including juice
2 cups dry white wine (optional)
8 whole black peppercorns
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 bay leaf

Steps:

  • Remove head sacs (behind eyes) in carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break shells (some large pieces might remain).
  • Heat oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add shells; cook until fragrant (do not let blacken), about 3 minutes.
  • Stir in onions, carrots, celery, and garlic, and fennel (if desired). Cook, without stirring, until vegetables begin to brown, about 3 minutes. Add tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
  • Fill pot two-thirds with cold water (about 4 1/2 quarts). Bring to a boil. Reduce heat; simmer. Skim froth from surface with a ladle. Cook until broth is aromatic and flavorful, about 1 hour 45 minutes.
  • Carefully pour stock through a fine sieve set over a large bowl or container. Discard solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.

LOBSTER STOCK



Lobster Stock image

This recipe will help you get as much as you can out of your lobsters. They're expensive, after all. Luckily, the shells come in handy and allow for at least one more delicious meal. Take this stock and use it as you wish. An excellent idea would be to infuse a risotto of uncommon flavor that would only benefit from the addition of chopped leftover lobster meat.

Provided by Sam Sifton

Categories     soups and stews

Time 5m

Yield Makes 6 or more cups

Number Of Ingredients 5

1/2 cup olive oil
Shells from 5 cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
10 peppercorns

Steps:

  • In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.

LOBSTER STOCK



Lobster Stock image

Categories     Sauce     Soup/Stew     Onion     Lobster     Carrot     White Wine     Simmer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

shells and heads from 2 cooked 1 1/4-pound lobsters
1 large carrot
1 onion
1/4 cup vegetable oil
2 tablespoons tomato paste
1 cup dry white wine
8 cups water

Steps:

  • With back of a heavy knife crush lobster shells and heads. Chop carrot and onion. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and brown lobster shells and heads, mashing with a wooden spoon to help break up, about 15 minutes. Stir in carrot, onion, tomato paste, and wine and simmer until most of wine is evaporated. Add water and simmer until liquid is reduced to about 4 cups, about 1• hours. Pour stock through a fine sieve into a heat proof bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.

TO MAKE LOBSTER STOCK



To Make Lobster Stock image

Categories     Soup/Stew     Herb     Onion     Shellfish     Vegetable     Lobster     Summer     Gourmet

Number Of Ingredients 9

2 lobster carcasses
1 chopped carrot
1 chopped celery rib
1 chopped onion
5 minced garlic cloves
1 bay leaf
1 thyme sprig
2 tablespoons olive oil
16 cups water.

Steps:

  • To make lobster stock:
  • Split the lobster carcasses down the middle and remove the grain sac.
  • Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
  • Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.
  • Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.

LOBSTER STOCK



Lobster Stock image

Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes enough for 2 servings

Number Of Ingredients 5

Shells and bodies from 2 (1 1/2-pound) lobsters, split
1 medium carrot
1 rib celery
2 cloves garlic, smashed
3 cups homemade or store-bought low-sodium vegetable stock

Steps:

  • Place lobster shells and bodies in a large saucepan along with carrot, celery, and garlic. Add stock and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes; strain, discarding solids.

Tasty Hacks and Tricks:

  • Seafood Treasure: Transform your lobster stock into a culinary masterpiece by incorporating succulent seafood. Enhance its allure with the addition of fresh or thawed lobster meat, delectable shrimp, or a medley of clams and calamari. Elevate the taste experience with a sprinkle of fresh herbs, such as thyme, parsley, or tarragon.
  • Veggie Symphony: Elevate your lobster stock with a vibrant orchestra of sautéed aromatic onions, carrots, celery, and leeks. Let them dance together in a harmonious union, releasing their flavors and painting your stock with rustic hues.
  • Bouquet of Delights: Craft an aromatic sachet by infusing bay leaves, thyme sprigs, and parsley stems with a touch of crushed red chili peppers. Let this fragrant symphony dance gracefully within your simmering stock, leaving a harmonious trail of flavors.
  • Maritime Essence: Elevate your stock's allure with an infusion of white wine or cognac, adding a touch of refined elegance. As the liquid simmers, inhale the aromatic symphony as the alcohol lends its depth of character.
  • Lobster Shell Symphony: Take advantage of the rich flavors nestled within lobster shells. Discard the green tomalley, yet embrace the red meat attached to the shells. Simmer them with your stock, enriching its taste profile with the quintessential lobster taste.
  • Culinary Alchemy: Blend your lobster stock with cream or crème fraîche to create a luscious, velvety bisque. Stir in silky sweet corn or plump asparagus tips to elevate the taste and texture dimensions. Adorn each serving with a dollop of crème fraîche or a sprinkling of fresh herbs to create a culinary masterpiece.

Divine Closure:

Drawing upon this culinary repertoire, you hold the key to creating an exquisite lobster stock. Savor the symphony of flavors orchestrated by succulent seafood, aromatic herbs, and the harmonious union of white wine and cognac. Indulge in the velvety caress of a lobster bisque, a testament to the culinary alchemy at play. Your taste buds will embark on a journey of pure bliss, forever cherishing these culinary moments.

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