Homemade Lobster Stock
Did you know that you can freeze lobster or shrimp shells for up to three months and then make a fantastic homemade stock at a more convenient time? It’s true! Once you have broken down and enjoyed a lobster or removed the peel of shrimp, save those shells in a freezer safe container or bag because making a homemade stock is much simpler than you think.
Not too long ago, I hosted a backyard “Lobster-fest” style picnic. This super fun, casual gathering is something that my family and I try to do at least once, every summer. In addition to all the typical sides, like potato salad and fresh corn, I placed lots of extra napkins, hand wipes and an extra-large bowl for collecting the lobster shells, on my table. Later on, after my guest were finished eating, I simply removed the shells from the bowl and placed them inside a two-gallon size freezer bag to store in my freezer for future use.
Making your own Homemade Lobster Stock
Yes, you can make your own too! If you are starting with frozen shells, just begin by removing them from the freezer. They do not need to be thawed. So next, pull out your largest stockpot. It is important that your stockpot be large because it will need to hold all the shells along with the herbs, spices and aromatics. Finally, you are ready to create your own tasty homemade lobster stock. Note that your stock will not be like a clear broth, however it will have a lovely reddish hue.
You will need:
- The empty shells from 2 whole lobsters
- 6 large garlic cloves (unpeeled)
- 1 large onion with skin, halved & rinsed
- 2 bay leaves
- 6 sprigs of fresh thyme
- 2 celery stalks
- 2 cups whole peeled tomatoes
- 1 lemon, halved
- 1 tsp. fennel seed
- ½ tsp red pepper flakes
- 1 tsp. Salt
- ½ tsp Pepper
- 1 cup, dry white wine (optional)
- water (enough to just cover all the ingredients in the pot)
Directions
- To begin with, you will need a large stockpot. Then, just add the lobster shells, garlic cloves, onion halves, bay leaves, sprigs of thyme, celery stalks, tomatoes, lemon halves, fennel seed, red pepper flakes, salt & pepper. Additionally, you may add wine if desired.
- Pour just enough water to cover the contents of the stockpot and begin to heat the mixture to a boil.
- Cover with a lid and meanwhile reduce the heat.
- Simmer for 2 hours, stirring occasionally
- Remove from heat and place a colander over a large bowl, then carefully strain and discard solids.
- Now using a mesh strainer and pressing with the back of a spoon, strain once again into another bowl and discard any more remaining solids.
- Stock can now be refrigerated for up to 5 days or frozen in a freezer safe container for up to 3 months.
Using your Homemade Lobster Stock
Homemade lobster stock can be used in many recipes such as seafood bisque or chowder, risotto and paella, to name a few.
I hope that you give this a try with either lobster or shrimp shells and let me know what you created using this yummy stock. Please leave your comments below or via email moppinaandwoodenspoon@gmail.com
For more recipes and food fun, follow us on Instagram & Facebook.