lobster stock
e lobster stock is a flavor-rich broth and a resourceful way to use up leftover lobster shells. It’s your secret weapon to lobster chowder, bisque, lobster risotto and more!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 7 cups
- Category: Stock
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp butter
- 1 small onion, roughly chopped
- 1 fennel bulb, roughly chopped
- 1 leek, white and green, sliced
- 2 celery stalks, chopped
- 2 garlic cloves, smashed and peeled
- 2 lbs lobster shells and heads (from 2 lobsters), broken into small pieces
- 1 1/2 cups white wine
- 8 cups cold water
- 3 bay leaves
- 10 sprigs fresh parsley (with stems)
- 10 sprigs fresh thyme
- kosher salt
- freshly ground black pepper
Instructions
- Melt butter in a large pot over medium-low heat. Add onion, fennel, leek, celery and garlic and gently cook until soft and translucent, but not browned, about 5 minutes. Add lobster shells and sauté another 5 minutes, until very fragrant.
- Add wine, water, and herbs (tied in a bouquet garni, if desired). Season with salt and pepper. Bring to a gentle simmer and cook for 45 minutes- 1 hour, skimming off any solids that float to the top every so often.
- Strain stock through a fine mesh strainer, pressing on the solids to release as much liquid as possible. Strain again through cheesecloth, if desired. Use as a base for soups and sauces.
Notes
Store in the refrigerator for 3 days, or freeze for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 cup
- Calories: 56
- Sugar: 0.5g
- Sodium: 206mg
- Fat: 1.6g
- Saturated Fat: 1g
- Unsaturated Fat: .05g
- Trans Fat: .01g
- Carbohydrates: 1.3g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 4.4mg
Find it online: https://www.withspice.com/blog/lobster-stock/