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Life Roseafied Lobster Stock

A freezer-friendly homemade lobster stock made from leftover lobster shells. Perfect for meal prep and adding rich seafood flavour to chowders, bisque, pasta, and casseroles.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 18 minutes
Course: Stock
Cuisine: Canadian
Ingredients Equipment Method

Ingredients
  

  • Shells from 6 cooked lobsters
  • 2 tbsp butter or olive oil
  • 2 medium onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 3 medium carrots, roughly chopped
  • 6 garlic cloves, smashed
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 8 to 10 sprigs fresh parsley (or 2 tbsp dried parsley)
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 10-12 cups cold water (enough to just cover the shells)
  • 1/4 cup tomato paste (optional)
  • 1/2 cup dry white wine (optional, add after sautéing the vegetables and simmer for 2-3 minutes before adding the water)

Equipment

  • Large stockpot
  • Fine mesh strainer
  • Ladle
  • Freezer-safe containers

Method
 

  1. Melt the butter in a large stockpot over medium heat
  2. Add the onions, celery, and carrots. Cook for 8-10 minutes until softened but not browned.
  3. Stir in the garlic and tomato paste (if using) and cook for 1-2 minutes.
  4. Add the lobster shells and stir everything together for 3-5 minutes to bring out the flavour.
  5. Pour in the white wine (if using) and let it reduce for about 2 minutes.
  6. Add the bay leaves, peppercorns, parley, thyme, and cold water.
  7. Bring ust to a gentle boil, then imediately reduce to a gentle simmer.
  8. Simmer 45-60 minutes. Avoid simmering much longer, as the stock can become bitter.
  9. Strain through a fine-mesh sieve, pressing gently on the vegetables and shells to extract the flavourful liquid.