Lobster Stock

Lobster shells from 2 to 3 whole lobsters (or 6 to 9 lobster tails; See Note 1)

8 cups filtered water

3 tablespoons vegetable oil

1 teaspoon tomato paste ((optional for color))

1 small onion (roughly chopped)

2 small carrots (roughly chopped)

2 ribs celery (roughly chopped)

3 cloves garlic (smashed)

2 bay leaves

Saute aromatics: In a large stock pot, saute the onions, carrots, celery, and garlic with vegetable oil until fragrant, about 3 minutes.
Add lobster shells and boil: Next, add the lobster shells, bay leaf, tomato paste (if using), and enough water to cover the shells by 2 inches. I used 8 cups in total. Bring to a boil, then reduce to a simmer for at least 1 hour.
Strain: Once the stock is flavorful, strain the shells and aromatics using a fine mesh strainer optionally lined with cheesecloth.
Storage: Store in the fridge for up to 3 days or freeze for 2 months. Note: Salt is intentionally left out and should be added at the time of use.

Course🥣Base

Diets🌾Gluten-free🥩Carnivore...

Category🍵Stock

CuisineSeafood

Occasions📆EverydayGourmet Cooking

Season🔁Year-round

DifficultyEasy ⏰ 2h