I absolutely love this lobster stock recipe because it transforms leftover shells into a rich, flavorful base that elevates any dish it touches—talk about sustainability and flavor! Plus, the aroma of simmering lobster with thyme and white wine is pure comfort, making the cooking process itself a delightful experience.
Lobster stock brings such a depth of flavor to dishes that I feel almost guilty using it. But I’m not: If you pay attention, you can use it as the base for a dish and truly let its flavor sing without ruining it with other strong competing flavors.
Your cheap meal becomes a fancy meal for a night.
Ingredients
Shells of lobster: Provide a profound, powerful, marine flavor to the broth.
Oil from olives: Contributes a sleek mouthfeel and healthful unsaturated fats.
Onion: Delivers authentic sweetness and nuanced flavor that underpins many dishes.
Carrots: Provide sweetness and a touch of earthiness.
Contributes a subtle saltiness and aromatic quality: Celery.
Garlic: Augments umami with spicy warmth and hints of sweetness.
White wine: Provides acidity and depth to the broth.
Bay leaf: Contributes a subtle herbal flavor that works well with fish.
Introduce mild heat and depth with black peppercorns.
Thyme: Provides fresh, aromatic herbal undertones.
Ingredient Quantities
- 2 pounds of lobster shells (from cooked lobsters)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, smashed
- 1 cup white wine
- 8 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 3 sprigs fresh thyme
- Salt to taste
Instructions
1. In a large pot, warm the olive oil over medium heat.
2. The diced onion, carrots, celery, and crushed garlic go into the pot. They are softened and rendered fragrant in a sauté that lasts somewhere between 5 and 7 minutes.
3. Put the lobster shells into the pot. Use a wooden spoon to mix the shells and the vegetables for 5 minutes, ensuring that the lobster shells are well-coated with the oil and the vegetables.
4. Add the white wine and stir to deglaze the pot. Reduce the wine by half, which should take about 5 minutes.
5. Pour in the water, making sure that the shells are completely under the surface.
6. Introduce into the pot the bay leaf, whole black peppercorns, and fresh thyme.
7. Bring the mixture to a boil; then, reduce the heat to low and let it simmer uncovered for
1.5 to 2 hours. This long, slow cooking time is necessary to fully extract all of the flavors from the smoked garlic and other ingredients.
8. Remove any foam or impurities that may rise to the surface as needed.
9. Strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl to eliminate the solids. After simmering, the stock should run through the strainer smoothly.
10. Taste and then salt the stock as necessary. Use right away or cool and store it in the fridge or freezer for later use.
Equipment Needed
1. Large pot
2. Wooden spoon
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Fine-mesh sieve or cheesecloth
8. Large bowl or another pot
FAQ
- Can I use uncooked lobster shells instead of cooked ones?Certainly! Uncooked lobster shells are usable, but be aware that using cooked shells will give your stock a deeper flavor and richer color.
- Can I freeze the lobster stock?Lobster stock freezes quite well. Store it in either freezer bags or containers that are completely airtight, and it will last for 3 months at the most.
- What can I use lobster stock for?Lobster stock can serve as a fundamental ingredient in a variety of dishes, such as soups, risottos, bisques, and seafood stews. It can also enhance the flavor of the sauces with which it is paired.
- Can I substitute the white wine in the recipe?Certainly, you can substitute with an equal amount of extra water, or for a non-alcoholic choice, use white grape juice or apple juice.
- How long should I simmer the stock?To fully extract the flavors from the ingredients, it’s best to let the stock simmer for a minimum of two hours.
- Is it necessary to strain the stock?Indeed, it is vital to remove the solids from the stock and to obtain a clear, smooth broth.
- Can I add other herbs or spices?Of course, you are welcome to personalize the stock further by including other herbs and spices for additional layers of flavor. Try adding some parsley or fennel seeds for a spine-tingling flavor.
Substitutions and Variations
Instead of using lobster shells, you can use 2 pounds of shrimp shells or crab shells.
1 tablespoon of butter or vegetable oil in place of olive oil.
Use in place of the onion for a milder flavor: 2 leeks, sliced.
Replace the white wine with the same quantity of apple cider or chicken broth for a non-alcoholic substitute.
Fresh thyme can be substituted with either rosemary or parsley.
Pro Tips
1. Roast the Lobster Shells: Before adding them to the pot, roast the lobster shells in the oven at 400°F (200°C) for about 10 minutes. This roasting process can enhance the flavor of the stock, adding a deeper, richer taste.
2. Deglaze Thoroughly: When adding the white wine, ensure to stir well and scrape any stuck bits from the bottom of the pot. These caramelized bits add depth and complexity to the stock’s flavor.
3. Use Cold Water: When adding water to the pot, use cold water instead of warm. Starting with cold water helps in gradually extracting more flavor from the shells and aromatics as the temperature increases slowly.
4. Simmer Gently: Avoid boiling the stock rapidly. A gentle simmer allows the flavors to develop slowly and prevents the stock from becoming cloudy.
5. Add Herb Variations: Enhance the stock by tying additional herbs like parsley stems or dill into a bouquet garni to infuse more nuanced herbal notes into the stock during simmering.
Lobster Stock Recipe
My favorite Lobster Stock Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Fine-mesh sieve or cheesecloth
8. Large bowl or another pot
Ingredients:
- 2 pounds of lobster shells (from cooked lobsters)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, smashed
- 1 cup white wine
- 8 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 3 sprigs fresh thyme
- Salt to taste
Instructions:
1. In a large pot, warm the olive oil over medium heat.
2. The diced onion, carrots, celery, and crushed garlic go into the pot. They are softened and rendered fragrant in a sauté that lasts somewhere between 5 and 7 minutes.
3. Put the lobster shells into the pot. Use a wooden spoon to mix the shells and the vegetables for 5 minutes, ensuring that the lobster shells are well-coated with the oil and the vegetables.
4. Add the white wine and stir to deglaze the pot. Reduce the wine by half, which should take about 5 minutes.
5. Pour in the water, making sure that the shells are completely under the surface.
6. Introduce into the pot the bay leaf, whole black peppercorns, and fresh thyme.
7. Bring the mixture to a boil; then, reduce the heat to low and let it simmer uncovered for
1.5 to 2 hours. This long, slow cooking time is necessary to fully extract all of the flavors from the smoked garlic and other ingredients.
8. Remove any foam or impurities that may rise to the surface as needed.
9. Strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl to eliminate the solids. After simmering, the stock should run through the strainer smoothly.
10. Taste and then salt the stock as necessary. Use right away or cool and store it in the fridge or freezer for later use.
