Lobster Stock

Lobster Pasta Appetizer

Lobster Pasta Appetizer

Lobster Stock

Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce. There just isn’t any substitute for the real thing. There are cubes and bottles of concentrate but nothing beats the real thing.

I haven’t made stock from whole lobsters in years. There are the shells and then there is always a bottle or two of white wine or Champagne that was left, so it a great way to use them up. This will keep in the freezer for about 7 months so be sure to date the packages.

I got from this batch almost a 3 quarters of a liter so I am freezing them in 2.5 deciliter containers which will give me 3 batches of sauce good for 4 people.

Lobster Stock

This recipe has quite a few ingredients but nothing unusual. Most everything you have in the cupboard. Besides a short bit of time it's an easy recipe.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Sauces & Stocks


  • 2 lobster carcass's
  • 6 tbs veg oil divided
  • 1 medium onion cuthalf
  • 6 shallots coarsely chopped
  • 6 tbs Cognac
  • 1 medium size carrot cut lengthwise and then chopped
  • 2 ribs of celery cut lengthwise and then chopped
  • 2 cloves garlic crushed and peeled
  • 1 tsp dried thyme
  • 2 tsp dried tarragon
  • 1 tsp curry
  • 25 peppercorns
  • 3 whole cloves
  • 8 sprigs of parsley
  • 170 grams tomato paste
  • large pinch cayenne pepper
  • 6.5 dl water or fish stock
  • 480 ml white wine


  • In a deep pan with a lid and large enough to hold all the ingredients heat the pan and add the onion and place in 2 tbs of oil face down and fry until it's blackened.
  • Add the rest of the oil and the shallots and all of the lobster shells and any liquid and heat until hot stirring occasionally. When hot add the Cognac and light to flambe. This will burn off the alcohol.
  • Add all the vegetables and spices plus the liquids.
  • Cover and simmer for 25 minutes.
  • When done strain the shells and vegetables out, (using a pasta strainer is best at this point) pressing down and shaking the strainer to get all the liquid out.
  • Discard all the shells and vegetables. The strain the stock one more time through a fine strainer, again pressing down on all the solids to get all the liquid out.
  • Then your are done, you should get about 750 milliliters of stock. Divide into 3 2.5 deciliter containers and freeze until needed.


There is no salt in this recipe, you will need to add salt when you decide to use it for making a sauce. To thicken 2.5 dl of liquid you will need to use 2 tbs of butter melted and 1 tbs of flour to make a rue. Add 250 ml of lobster stock and cook gently for 15 minutes and you should be fine. Season with salt and pepper.
You can finish the sauce by adding a tbs of cream to enrich the sauce. You really don't need more.
Tried this recipe?Let us know how it was!

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