Homemade Lobster Stock

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I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out a great resource for making stock.

My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and the split the tail in half as well. The head is full of some great flavor which are captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.

Serving Size: 10 cups

Time to make: 1 hour

Special Equipment: Stock pot, Pint size glass jars

Also works with: Any lobster or crab

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Ingredients:

5 uncooked lobsters with the tail, claw, and stomach sack (grain sack) removed. You can add in the empty shells from the tail & claw

1 tbsp oil

5 celery stalks, chopped

½ onion, quartered

2 carrots, chopped

5 garlic cloves, smashed

4 sprigs of thyme

2 bay leaves

1 lemon, halved + juice

1 tsp salt

½ tsp black pepper corns

1.5 gallons of water

How to make it

  1. Preheat a large stockpot over medium high heat. Add oil, celery, carrots, onion, and garlic. Sautee for 3-5 minutes
  2. Add the lobster shells, bay leaves, thyme sprigs, salt, and black pepper corns. Carefully pour in the water and lemon + juice.
  3. Bring the mixture to a simmer and allow to cook for 50 minutes.
  4. Remove from heat and allow the lobster stock to cool. Once cooled, discard the shells and the larger chunks of ingredients. Pour the stock over a strainer to remove and large chunks. Use a fine strainer to remove and smaller chunks. Optional: pass the stock through a cheese cloth or paper filter before adding to jars. You want your stock to be as clear as possible.
  5. Divide the stock into glass jars. Be sure leave room at the top for expansion on the freezer. The shelf life in the freezer should be around 6 months.

Justin Townsend

Justin is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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