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Lobster stock ingredients

Lobster Stock Recipe

Soul Food Angel
Lobster stock is a luxurious broth made by simmering lobster shells with aromatic vegetables, herbs, and spices. Its rich, deep flavor profile combines the sweet, briny essence of lobster with savory notes from mirepoix—onions, carrots, and celery—enhanced by garlic, thyme, bay leaves, and occasionally a splash of white wine. This results in a broth that captures the ocean’s essence with a subtle sweetness and complex umami undertones.
Lobster stock is a versatile ingredient in the culinary world, often used as a base for bisques, chowders, and seafood stews, adding a rich depth of flavor that elevates these dishes. It’s also perfect for enriching risottos, infusing the rice with a luscious seafood essence. In pasta dishes, lobster stock can be reduced and transformed into a sauce, providing an intense, luxurious flavor that complements seafood and shellfish beautifully. Additionally, it enhances sauces, giving them a complex, layered taste that elevates the overall dish.
The taste of lobster stock is both delicate and robust, making it an ideal foundation for creating sophisticated and memorable meals that highlight the natural flavors of the sea.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine French
Servings 4 Servings

Equipment

  • 1 Stove top pressure cooker small
  • 1 Chef knife
  • 1 Cutting board
  • 1 Chinois
  • 1 Pyrex liquid measuring cup
  • 1 Wooden spoon flat

Ingredients
  

  • 2 each Lobster shells small (or 1 large)
  • 1 stalk Celery trimmed, peeled and small diced.
  • 1 each Yellow or white onion small. Trimmed, peeled and small diced.
  • 1 each Carrot trimmed, peeled and small diced.
  • 3 each Leek tops
  • 2 each Fennel stocks
  • ½ each Corn cob
  • 3 each Parsley stems
  • 2 each Garlic cloves
  • 2 tbsp Tomato paste
  • 1 each Bay leaf small
  • 5 each White peppercorns
  • ⅛ cup Dry white wine Sauvignon Blanc or similar
  • 1 tbsp Extra Virgin olive oil
  • 1 quart Fresh cold water

Instructions
 

  • Place small stove top pressure cooker on burner, setting 4 and bring to temperature.
  • Add olive oil, then tomato paste and sauté for 30 seconds.
  • Add onions and garlic and saute for 1 minute.
  • Add celery and carrots, continue to sauté. Fully develop color, stirring frequently and scraping the bottom to prevent the sugars from burning, about 8 minutes.
  • Deglaze pan with white wine, and simmer to reduce liquid by half.
  • Add remaining ingredients and seal pressure cooker.
  • Increase temperature to burner setting 8 and bring to a boil, about 8 minutes.
  • Reduce temperature to burner setting  2 and cook for 1 hour.
  • Remove from heat, and release pressure valve before opening.
  • When the steam pressure has released, open the pressure cooker and carefully strain the lobster stock into a glass jar or other storage container. Refrigerate until use.
Keyword Fish stock, Lobster, Lobster Sauce, Lobster Stock, Seafood