Lobster Stock

Lobster Stock

Making the stock from scratch adds a dimension of flavor to a completed bisque that you really can’t achieve from a store-bought brand.  This recipe is the basic foundation on which all seafood stocks can be made – all you need to do is substitute the lobster for another seafood.  Stock can be prepared ahead of time and frozen so you can create a quick Lobster Bisque in minutes.  Bisque always makes an elegant addition to any meal.

6 servings


4 cups water
2 celery stalks
1 carrot
1 onion, quartered
3 cloves garlic, minced
2 bay leaves
4 sprigs fresh parsley
1 teaspoon salt
6 whole black peppercorns
2 lobster tails


4 to 6 quart stockpot
fine mesh strainer
large bowl
liquid measuring cup
measuring spoons


Cut the celery and carrot into 3 large chunks. Fill the 4 to 6-quart stockpot with the water to cover the lobster tails (about 4 cups). Add the celery, carrot, quartered onion, minced garlic, bay leaves, black peppercorns and salt. Bring the stock to a boil and add the lobster tails. Lower the heat and simmer for 15 minutes or until the lobster tails are done.

[Chef’s Note: The lobster tails will start to turn pink as they cook. Since they are usually thick, it will take at least 10 minutes for them to cook through. But watch that you don’t overcook them or they can become tough].

Remove the lobster tails from the stock and set aside to cool. While the lobster tails are cooling increase the heat to high and allow the stock to reduce to half the volume. Strain stock into the fine mesh strainer set over the large bowl. Reserve 2 cups of the stock and discard the vegetables.

When the lobster tails are cool to the touch, remove the lobster meat from the shells and coarsely chop. Set aside.


Substitute a ½ pound of shrimp or a pound of clams for the lobster to create a different seafood base. Watch timing as shrimp and clams cook quickly.
Recipe by Lia Soscia