Lobster Stock Recipe

🧂 Ingredients

• ½ tablespoon vegetable oil

  (or olive oil)
• 1 medium white onion

  (rough chopped)
• 1 rib celery

  (1 large or 2 medium/small)
• 1 large carrot

  (1 medium to large or 2 small)
• 1 large tomato

  (1 medium to large or 2 small - or an 8-10 oz can of diced tomatoes
• ¼ cup parsley

  (rough chopped)
• 1 bay leaf
• 1 ½ lbs lobster shell

  (from your cooked lobster)
• 8 cups water

  (or enough to cover all of your shell and vegetables)
• salt

  (to taste)
• ground black pepper

  (to taste)

Instructions

• 1 Bring a large stock pot to medium high heat. Add the vegetable oil and start
  adding the chopped onion, celery, carrots, tomato, and parsley. Stir the
  vegetables and cook for 1-2 minutes.
  
• 2 Add the lobster shells (from your cooked lobster, broken into smaller pieces if
  necessary to fit into your stock pot), then add the water, small amounts of salt
  and pepper (the stock will be simmered over a long period of time, reducing, and
  can get too salty fast if you add too much at the beginning), and bay leaf.
  
• 3 Bring everything to a rapid boil, then reduce the heat and simmer for 1-2 hours.
• 4 Taste during the simmering process to check the flavor, add salt and pepper as
  needed (to taste).
• 5 Remove from heat after simmering and either use right away, or store in an
  airtight container(s) for use later.

Nutrition Info