Lobster stock


  • Shells from 2 cooked lobsters
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • 1 tsp salt
  • 6-7 cups of water, enough to cover the shells plus an inch or so


Place all ingredients into a stock pot and fill with enough water to cover the shells and vegetables, plus an inch or so. Bring to a boil, then reduce heat and simmer for 1.5 hours, stirring occasionally.

Strain all solids using a fine sieve and either use stock right away, or freeze in small containers. It will keep in the fridge for a few days too.

Printable Recipe


  1. New England style lobster rolls | Soph n' Stuff - July 14, 2013

    […] Lobster stock […]

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