How to Make Lobster Stock

Never throw away your lobster shells again!  You can turn them into ‘liquid gold’ lobster stock.

Whenever you have lobster, whole or just tails (or even shrimp shells work) you can save the shell to make stock.  You can freeze the shells if you don’t have time when you first cook the lobster and make it whenever you have time.  It only takes 20-30 minutes once you have the shells on hand.

Check out these 5 Easy Steps to Extracting Lobster Meat if you are using the lobster meat in a recipe (like this Dublin Lawyer).

Lobster carcass, meat removed

Once you have your carcass without any tomalley or black veins you can transfer it to a large dutch oven.   I used a combination of lobster shell and shrimp shells because that is what I had on hand. 1 or 2 lobster shells (or as many as you have) works too.

Lobster carcass in stock pot with shrimp shellsCheck out how to use your Lobster Stock in these Recipes

Lobster Bisque

Spoon in square soup bowl, broken through puff pastry to lobster bisque


Or substitute a cup of stock for a cup of cream in this Lobster Seafood Chowder


Lobster Stock

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Course: Appetizer
Cuisine: French
Prep Time: 3 mins
Cook Time: 20 mins
Total Time: 23 mins
Servings: 4 cups


  • 1 or 2 lobster carcass(es) cleaned of tail and claw meat and innards (you can add shrimp shells too if you like)
  • 1 cup white wine or replace with more water
  • 4 cups water
  • 2 tbsp ketchup or tomato paste


  • Add all stock ingredients to a large pot. Bring to a boil and simmer about 20 minutes. Strain out solids and reserve stock.
  • Use in recipe or freeze for later use.



Calories: 55kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 87mg | Potassium: 28mg | Fiber: 0.02g | Sugar: 2g

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