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Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so.

After enjoying the richness of the lobster meat, I saved the leftover bodies to use for a lobster stock. I always make my own stocks and broths from scratch and using lobster bodies is no different than using the carcass from a roasted chicken to make a chicken stock. This was a perfect time to explore and create, so I did a little research and put together a recipe for a lobster stock. I added and omitted ingredients and made a stock that resulted in one with a full lobster flavor and a hint of sweetness yet a little tartness, too. The aroma and taste made me feel like I was still at Lobster Place. I know. Some people don't like the smell of food--let alone seafood--permeating their kitchen. I do.

The stock could be used for risotto, for fish sauces or as a broth for soup. Also, I would think, that it could be an excellent choice to use when steaming live lobsters. Haven't done that (yet) but will give it a try. Since this made four quarts of stock, there is certainly enough to experiment with.

Prep time:
Cook time:
Servings: 4 quarts


Cost per serving $2.51 view details


  1. Break the lobster shells into pieces. Open the bodies and remove the gray gills. Remove the sand sac from between the eyes. Crush the bodies.
  2. Heat olive oil in stockpot. Sauté the onions, celery, carrots and leek over medium-high heat for 3-4 minutes. Add the tomato paste and cook for about 1-2 minutes. Add the lobster shells and crushed bodies and cook for another 2-3 minutes. Then add the garlic and fennel. Mix well and cook for another 2-3 minutes. Add the parsley, bay leaves, and then the dry sherry. Mix well and cook until the alcohol burns off, about 3-4 minutes. Add about 5 quarts of water to cover all ingredients by 2-3 inches. Finally, add the seaweed and bring to a boil. Turn down heat and simmer gently for two hours. Taste and add salt as desired. Let stock cool and then remove the lobster shells/bodies and produce components. Then strain the liquid through a chinoise or a china cap lined with cheesecloth or a coffee filter.
  3. Pour stock into quart-sized containers. Label and date. The stock should keep for up to one week in the fridge or 6 months in the freezer.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 1573g
Recipe makes 4 servings
Calories 331  
Calories from Fat 137 41%
Total Fat 15.46g 19%
Saturated Fat 2.36g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 716mg 30%
Potassium 1257mg 36%
Total Carbs 39.01g 10%
Dietary Fiber 8.4g 28%
Sugars 16.26g 11%
Protein 5.82g 9%
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