Don’t Throw Away Your Lobster Shells! How to Pick, Freeze & Make Homemade Lobster Stock
When my son, Andrew, who fishes lobster in Bathurst, NB, surprised me with freshly cooked lobsters, I was thrilled.
I enjoyed an incredible feed, but once I was done, I looked at the pile of shells on my counter and thought…
Most people would throw all of this away.
Not me!
As someone who loves meal planning, freezer prepping, and making the most of every ingredient, I knew those lobster shells still had plenty to offer.
By the time I was finished, I had bags of lobster meat tucked safely into my freezer and several containers of rich homemade lobster stock ready for future chowders, seafood pasta, lobster rolls, risotto etc.
Today I’m sharing exactly how I did it.
Step 1: Pick Every Bit of Lobster Meat
Before you think about making stock, remove as much meat as possible.
Don’t stop with the tail and claws!
Some of the sweetest meat is hidden in:
- The knuckles
- Small pockets inside the body
- The legs (a rolling pin or seafood tool works well)
Package the meat into meal-sized portions. I like freezing:
- 1/2 cup portions for salads or omelets
- 1 cup portion for lobster rolls
- 2 cup portions for chowders, pasta or casseroles
Remove as much air as possible before freezing and label each package with the date.
For the best quality, use within 2-3 months.
Download a detailed guide on “How to Freeze Lobster Meat” here for free.
Step 2: Save the Shells for a Stock
Here’s where the magic happens.
Instead of throwing away the shells, save:
- Claw shells
- Tail shells
- Legs
- Bodies and heads
For my stock, I remove the feathery gills and discard the tomalley before using the shells.
If you have time, make your stock right away. If not, simply freeze the shells until you’re ready.
A note about tomalley
Inside the body you’ll find the green tomalley and, if it’s a female lobster, red roe.
Many people enjoy these, especially the roe. However, Health Canada recommends limiting or avoiding consumption of the tomalley because it can accumulate environmental contaminants.
Life Roseafied Lobster Stock
Ingredients
Equipment
Method
- Melt the butter in a large stockpot over medium heat
- Add the onions, celery, and carrots. Cook for 8-10 minutes until softened but not browned.
- Stir in the garlic and tomato paste (if using) and cook for 1-2 minutes.
- Add the lobster shells and stir everything together for 3-5 minutes to bring out the flavour.
- Pour in the white wine (if using) and let it reduce for about 2 minutes.
- Add the bay leaves, peppercorns, parley, thyme, and cold water.
- Bring ust to a gentle boil, then imediately reduce to a gentle simmer.
- Simmer 45-60 minutes. Avoid simmering much longer, as the stock can become bitter.
- Strain through a fine-mesh sieve, pressing gently on the vegetables and shells to extract the flavourful liquid.
My Biggest Tip
Meal planning isn’t just about making meals.
It’s about making the most of the food you already have.
One gift of fresh lobsters gave me dinner for Kevin and I, homemade lobster stock, and several future meals in my freezer.
That’s a win in my kitchen.
I’d Love to Hear From You!
Do you save your lobster shells for stock, or have you always thrown them away?
Leave a comment below and let me know!
Happy meal planning,
Rose
Simplify Your Meals, Elevate Your Life™
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