Homemade lobster stock is a flavor-rich broth and a resourceful way to use up leftover lobster shells. Sauté a ton of aromatic vegetables, sweat the shells, then gently simmer with white wine and water for less than an hour to get a sweet, fragrant stock. It’s your secret weapon to lobster chowder, bisque, lobster risotto and more!

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Servings: 7 cups

INGREDIENTS

2 tbsp butter
1 small onion, roughly chopped
1 fennel bulb, roughly chopped
1 leek, white and green, sliced
2 celery stalks, chopped
2 garlic cloves, smashed and peeled
2 lbs lobster shells and heads (from 2 lobsters), broken into small pieces
1 ½ cups white wine
8 cups cold water
3 bay leaves
10 sprigs fresh parsley (with stems)
10 sprigs fresh thyme
kosher salt
freshly ground black pepper

STEPS

1) Melt butter in a large pot over medium-low heat. Add onion, fennel, leek, celery and garlic and gently cook until soft and translucent, but not browned, about 5 minutes. Add lobster shells and sauté another 5 minutes, until very fragrant.

2) Add wine, water, and herbs (tied in a bouquet garni, if desired). Season with salt and pepper. Bring to a gentle simmer and cook for 45 minutes- 1 hour, skimming off any solids that float to the top every so often.

3) Strain stock through a fine mesh strainer, pressing on the solids to release as much liquid as possible. Strain again through cheesecloth, if desired. Use as a base for soups and sauces.

NOTES

Store in the refrigerator for 3 days, or freeze for up to 3 months.