How to make it

  • Stock from whole lobster:
  • In a large stock pot, bring water to a rolling boil. Place the lobster in the boiling water to completely submerge and cover; quickly return to a boil.
  • Add carrot, leeks, celery, mushrooms, onion, bay leaves, parsley stems, peppercorns, garlic and white wine.
  • Cover pot and boil 10-12 minutes for a hard shell lobster or 7-9 minutes for a new shell lobster.
  • Immeiately remove cooked lobster from stock pot and place on ice until cool enough to handle.
  • Remove meat and refrigerate until ready touse. Return the shell pieces to lobster stock, bring to and boil and simmer gently for 30 minutes.
  • Strain through a colander. The stock is now ready to use. May be frozen for up to 6 months or refrigerated for 5 days.
  • Stock from shells:
  • Add lobster shells and hind legs to stock pot in place of the whole lobster as directed above.
  • Bring to a boil, cover and reduce heat to a gentle simmer for 30 minutes.
  • Strain stock through a colander.
  • You may reserve shells and vegetables for composting.
  • Yields 2-1/2 quarts

Reviews & Comments 2

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  • shandy 14 years ago
    I can see making this for my husband's b-day this December. Yum and thank you for posting Jaie. :D
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  • shirleyoma 14 years ago
    This does sound good to have for the recipe you fixed for your Mom & Dad... great post
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