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Lobster Stock Recipe

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This recipe for Lobster Stock is from Frieda's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lobster shells/bodies
3-4 stalks celery, chopped into large pieces
1-2 onions, chopped into large pieces
3-4 cloves garlic, peeled
Several Tablespoons olive oil
2 cups dry white wine
Directions:
Directions:
Preheat oven to 400ºF.

Add olive oil to a roasting pan and stir in the lobster shells/bodies, celery, onions and garlic.

Roast 45 minutes, stirring every 10 minutes until the lobster shells have a "toasted" aroma. Some shells may begin to turn brown. Do not burn shells.

Place shells, onions and celery in a large stock pot. Deglaze roasting pan with water (1-2 cups) and add to the stock pot for extra flavor.

Add white wine and enough water to cover shells.

Bring mixture to a boil, reduce heat and simmer, covered, for an hour or two. Drain stock and discard the lobster shells and vegetables.

Use stock for lobster bisque or seafood chowders. Freezes well.
Personal Notes:
Personal Notes:
When our family splurges on a lobster dinner at home, I always make lobster stock with the leftover shells for lobster or seafood bisques and chowders.

 

 

 

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