Lobster Stock


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Wait! Before you discard all those beautiful lobster shells, think about all of the amazing dishes you’re missing out on that need lobster stock to make. Now take a moment–and a few ingredients and a little patience–to create this unique stock. You’ll thank us the next time you make a special risotto or seafood soup. Maggie happens to use this stock in her Tomato Lobster Sauce–as a gift and an indulgent dinner when a taste of summer is all that will do.

Lobster Stock

Makes: 5 cups

Prep Time: 4 Hours


  • 8 lobster bodies and shells (claws, knuckles, tails, legs — mostly empty of meat)
  • 2 white onions, sliced in quarters
  • 4 celery stalks, sliced into 4-inch pieces
  • 2 carrots, sliced into 4-inch pieces
  • 1 tablespoon black peppercorns
  • Handful of herbs (parsley, thyme, oregano), optional
  • Enough water to fill your stock pot, and cover the lobsters by 2 inches
  • 2 tablespoons sea salt or more, to taste


  1. Place all ingredients, except the salt, into a big stock pot. Bring to a boil and then simmer for 3 to 4 hours, until the stock reduces in volume by about half. Permit to cool until you can handle the pot.
  2. Strain the stock through a sieve or strainer to remove all small particles. Toss everything you strained from the stock. Stir the salt into the stock, portion out into a container or two. Store in the fridge for up to 2 days or in the freezer for up to 6 months. Defrost in the fridge over night when ready to use.
Photos taken and styled by Heidi Murphy/White Loft Studio.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.