Tina’s Lobster Stock

by Tina Miller

I try to get every last bit of the lobster meat, but that is where I stop—I don’t eat the innards, and I do not suck out the tiny legs, though I may use the tomalley in a sauce or stock. Which brings me to the stock, a rich and flavorful broth for any seafood extravaganza.


  • Shells of 4 lobsters, crushed up
  • 1 large onion, diced
  • 2 ribs celery
  • 1 carrot, sliced
  • 1 Tbsp. peppercorns
  • 6 sprigs parsley
  • 2 bay leaves
  • 3 Tbsp. olive oil
Tina’s Lobster Stock

Gabriela Herman

Take your lobster shells and crush them up a bit. Add them to a large stock-pot. Add in the onion, celery, carrot, peppercorns, parsley, bay leaves, and olive oil, and heat on medium high heat. Stir all ingredients together. Sauté about 5 minutes, then fill the pot three quarters of the way full with cold water. Simmer for about 2 hours. Remove big shell pieces and then strain through a fine sieve or cheesecloth. The stock can last over a week in the fridge, or you can freeze it.

Use this lobster stock as a base for lobster bisque or any other seafood soup. The stock is also great to use with risotto, to cook noodles in for lobster macaroni and cheese, or reduce the stock even more and add it to mashed potatoes for a lobster mash side dish.