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 MGA


  • 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


  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*
Total Fat 1g 2%
Sodium 76mg 3%
Potassium 54mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 1g 2%
Vitamin C 16%
Calcium 3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.