lobster stock

lobster stock recipe

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!


  • 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


  1. 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.


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.


Keywords: lobster stock