How To Make Lobster Stock

How To Make Lobster Stock
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  • 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.


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 3 1/2 hours.

Strain through a cheesecloth-lined with sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.


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