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Healthy Home Economist / Archives / Recipes / Stock, Broth & Soups / Stock & Broth Recipes / Traditional Lobster Stock Recipe

Traditional Lobster Stock Recipe

by Sarah Pope / Affiliate Links ✔

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  • Homemade Lobster Stock
  • Traditional Lobster Stock Recipe

lobster stockLobster is expensive! So why do most people so quickly throw out the shells? These bits of exoskeleton can easily make a quart or more of luxuriously rich lobster stock.

We don’t think twice about making bone broth with parts of the skeleton of vertebrates. So why not make it with the exoskeletons of invertebrates?

Such a practice is in accordance with the spirit of frugality and using the whole animal as demonstrated by ancestral societies. Broth from lobster, prawn, crab, shrimp or crayfish are commonly found in ethnic cuisines from around the world.

Yet such a practice is frequently overlooked in my experience coaching those pursuing the benefits of traditional diet in lieu of the ever-changing conventional dietary mumbo-jumbo. 

Homemade Lobster Stock

Stock made from leftover lobster shells is the perfect base for all of your gourmet seafood soup recipes. I find it mind boggling that many lobster bisque recipes use clam juice and chicken stock as the base instead of … wait for it … actual lobster stock! Just goes to show that even chefs sometimes don’t consider it!

Besides the perfect soup base for dishes such as conch chowder, lobster stock is delicious on its own too. Lightly season for a satisfying cup of sippin’ broth.

So the next time lobster tails go on sale at your local fish market, remember to make a pot of lobster broth with the shells leftover from your gourmet dinner!

Note that only one pot of lobster broth should be made with leftover shells. Unlike the bones of land-based vertebrates which are dense and suitable for remouillage, crustacean shells are more delicate and not ideal for reuse.

After making your lobster stock, you can add the shells to the compost bin to complete the cycle of your Real Food investment. Since they are high in calcium, they will break down in a manner much like eggshells. To speed the process, it is best to grind or crush them first.

lobster stock
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Traditional Lobster Stock Recipe

Easy recipe for lobster stock made with leftover shells that most people would discard. Makes one quart of luxurious broth that makes the perfect base for seafood soups or just a cup to sip.

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 quart
Calories 29 kcal
Author Sarah Pope

Ingredients

  • 3-4 lobster tail shells or shells from 2 whole lobsters
  • 1 onion coarsely chopped, preferably organic
  • 1/8 cup white wine vinegar
  • filtered water

Instructions

  1. Place lobster shells in a stockpot (ideally not a stainless steel pot to eliminate possibility of heavy metal leeching) and cover with filtered water. Add chopped onion and white wine vinegar. 

  2. Bring to a boil and skim off any foam that comes to the top.

  3. Reduce heat to a low simmer, cover and continue cooking for 3 hours.

  4. Remove from heat. Cool to room temperature. Strain into a glass mason jar and refrigerate. Lobster broth will be good for about 3-4 days. Freeze it if you will not use it within that time.

Recipe Notes

You may substitute leftover shells from a crayfish boil as desired. Crawfish look like little lobsters anyway, don't they?

Nutrition Facts
Traditional Lobster Stock Recipe
Amount Per Serving (1 cup)
Calories 29 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 76mg3%
Potassium 54mg2%
Carbohydrates 6g2%
Fiber 2g8%
Protein 1g2%
Vitamin C 13.2mg16%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Sarah, The Healthy Home Economist

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Category: Shellfish Recipes, Stock & Broth Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (2)

  1. Rachel

    Feb 19, 2018 at 8:31 am

    You are so right! I have never cooked lobster at home, but I surely wouldn’t have thought to use it this way, which makes it so much more worth the price! Thanks for sharing.

    Reply
  2. Sue Chase

    Feb 12, 2018 at 2:28 pm

    5 stars
    My mouth is watering just looking at that picture. I love all things lobster!

    Reply

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