Lobster Stock

lobster stock

A friend of mine emailed last week and said she had some extra lobster bodies for stock — she didn't have room in her freezer. I was thrilled to get them. Lobster stock is delicious, especially in seafood risotto or pasta dishes. You can also use it in seafood stews or soups, like cioppino.

This stock is also rich in iodine, since the thyroid is in the head and you leave the heads on when you simmer the stock.

You can roast the lobster bodies first if you wish. I did because I've heard it makes the stock more flavorful. It wasn't that much extra work.

Lobster Stock

Ingredients:

Bodies of 4 lobsters
White wine (1/2 cup
Carrots (1-2)
Fennel bulb (1) — I used fennel because it's what I had; you can also use celery — just use 1-2 stalks
Yellow or white onion (1)
Bay leaves (2) — where to buy bay leaves
Thyme (1 bunch)
Parsley (1 bunch)
Enough filtered water to cover the lobster by an inch

Equipment

[easyazon-link asin=”B0000VLVBQ” locale=”us”]Cheese cloth[/easyazon-link]

Directions:

1. Chop carrots into big pieces. Quarter the onions and the cored fennel bulb.
2. Add all the ingredients to a stock pot.
3. Bring to a boil, then turn down the heat and simmer for 1 1/2 – 2 hours.
4. Strain through a cheesecloth-lined sieve.
4. Cool and refrigerate, then transfer to ice cube trays and freeze.

straining lobster stock

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

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