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How to Make Lobster Stock

For simple, savory recipes on how to make lobster stock and chowder, check out these concoctions using easy to find ingredients that will have your rumbling tummy satisfied in no time...
Tastessence Staff
Lobster... just the sound of that crustacean's name and my mouth salivates and my mind thinks up a seafood platter as this giant shrimp sits nestled at the center of it. Lobster meat is almost at par with butter, being the kind of meat that just melts into your palate, making you sit there and revel in its oozing flavors and juices. Coupled with any kind of herb and spice, lobster meat works well in any kind of dish that requires a good chunk of its meat. The lobster shell where the meat comes encased within, has a lot of hidden flavor that permeates into a dish.
Lobster Stock and Chowder Recipe
The following lobster stock recipe along with another to make the chowder, are fairly simple and trust me, no big deal to prepare. Some people pass by a tank full of live lobsters in the market and feel intimidated by their size, not sure if they can cook something that looks so complicated to work with. It doesn't require any skill except knowing how to crush the shell to get all that luscious meat from within and knowing how to let it cook. Be careful how you handle the lobster shells since we want this intact for later (for the chowder recipe). Let's take a look now at some mouth-watering preparations on how to cook these dishes.
Things You'll Need for the Stock
  • 2 lobsters
  • 1 chives sprig
  • 1 chopped celery stalk
  • 16 cups of water
  • 5 crushed garlic cloves
  • 1 cup of broccoli spears
  • 1 sliced red onion (large)
  • 2 tablespoons of virgin olive oil
  • ½ teaspoon of pepper
  • Salt to taste
Cooking Instructions
Using a shallow pot (large enough to hold the lobsters within), first pour into this olive oil and then add into this, once it heats up, garlic, chives, celery, onion slices and broccoli, waiting for it to soften upon continuous sautéing. After about 4 minutes of sautéing, dunk into this your lobster and water, stirring it around briefly before covering the pot and leaving it on medium high. Leave it to boil over for about an hour and half, before straining the contents of the pot into a large bowl, using cheesecloth. It's as simple as that, you have your lobster stock ready to use for any seafood dish for that sweet flavored and herb rich broth. Add in the pepper and salt last scooping out the meat from the lobster and adding this to your stock or eating it plain with sauce. Give it one final stir and store away for later use if you'd like.
Things You'll Need for the Chowder
  • Left over lobster shells of one crustacean (separate the meat and keep to one side)
  • 1 tall celery stalk (chopped finely)
  • 8 cups of water
  • 1 large red onion (sliced)
  • Salt to taste
  • ¼ teaspoon of pepper
  • I cup of heavy cream
  • 1 large russet potato (already boiled)
  • Two tablespoons of unsalted butter
  • I tablespoon of flour
  • 3 cloves of crushed garlic
  • 2 tablespoons of tomato puree
  • 1 teaspoon of paprika
Cooking Instructions
Here's where keeping the lobster shells will come in handy, once you carefully remove the meat from the lobster, cook these separately by stir frying these with a little bit of olive oil and a pinch of salt. Leave the meat aside and use the lobster shell to get a move on with the chowder. In a large pot, drop into this your lobster shell, including the legs if you'd like; more flavor there too. Let it boil on a low flame for an hour, without the lid on. Strain this using a colander and keep the stock to one side. Remove the shell carefully and place it in an upright position in a shallow bowl.
In another pot, combine together your onions, garlic, butter, softened potatoes, celery and paprika. Toss this about for about a minute before adding in the tomato puree. Let this bubble over on a low flame for approx. 40 seconds before adding in the flour and letting it cook for another 2 minutes on a low flame again. Add in the lobster stock to this while giving it a good stir as you gradually pour it into the pot, adding in the pepper and heavy cream last. Simmer for 15 minutes before pouring this into your open-faced lobster shell, which you can have the chowder out of; drop in the lobster meat that you pre-cooked a little earlier into this mix, and garnish with a sprig of cilantro.
Lobster stock and chowder when prepared and used as part of meals, makes the entire eating experience memorable no matter how you use them. Have a healthy tomorrow.