Homemade, Rich Lobster Stock

  • Servings: 5-6 quarts
  • Prep time: ~ 20 minutes
  • Cook time: ~ 2 hours


  • 5 lobster bodies
  • 2 tablespoons of olive oil
  • 3 large carrots, chopped
  • 4 celery stalks, chopped
  • 1 leek, chopped dark green leaves
  • 2 tablespoons of olive oil
  • 3 large garlic cloves, smashed with skins
  • 1/2 cup of white wine
  • 5 organic tomatoes, chopped
  • 5 bay leaves
  • handful of parsley leaves
  • 21 cups of water
  • 1 tablespoon Back to Organic Margarita Himalayan Pink Salt

If you are indulging in lobster this holiday season, save the shells to create an amazingly rich stock for risotto, lobster bisque, soups, and pastas. Try some lobster stock in your dishes for “The Feast of the Seven Fishes” on Christmas Eve. You can freeze the extra shells in large ziplock bags to use in the New Year.  Then you have the shells on hand when you need a healthy broth for a fabulous recipe.

Did you know a 3-ounce serving of lobster is an excellent source of zinc, copper, selenium and B vitamins?  Copper is necessary to form red blood cells and bone collagen.  Load up on copper after a trauma or if you are concerned about your child’s growth rate.  Selenium detoxes, reduces free radicals, and supports normal thyroid function.  B vitamins are needed for healthy neurological function, metabolism, and beautiful skin.

Lobster is also a good source of phosphorus, providing 16 percent of the Daily Value.  Phosphorus is important in forming strong bones, and zinc helps with immune function.  With all the fever viruses, flu bugs and colds spreading right now, this stock will load you up with the vitamins you need to stay well or recover faster.

If you are not planning on a lobster dinner right now but want to make this stock, ask the seafood department if they are willing to give you some of the lobster shells they have in the back.


1) Roast the Shells- Place 5 lobster bodies and parts in a large roasting pan, drizzle 2 tablespoons of oil over the lobsters, place in 450 degree oven until bleached shells, about 15 to 20 minutes.
2) Make the Stock- Place 3 chopped carrots, 4 chopped celery stalks and chopped dark green leaves from 1 leek in a large stockpot with 2 tablespoons of olive oil. Sauté until fragrant, about 3 minutes. Add garlic skins and 3 large smashed garlic cloves ( smash with side of large knife), saute for 2-3 minutes.
Add lobster shells. Pour 1/2 cup of white wine into the roasting pan used for the lobsters and stir around to remove any brown bits and left over morsels. Then pour the “flavored” wine into the stockpot. Add 5 chopped tomatoes, 5 bay leaves and handful of parsley leaves. Stir as best you can and then pour 21 cups of water in pot. Bring to a boil. Add 1 tablespoon Back to Organic Margarita Himalayan Pink salt. Taste to see if you need salt or pepper.  Then simmer for 1.5 to 2 hours.

La Viglia di Natale

On December 24, Italian families all over the world gather together for La Viglia di Natale–the Christmas vigil–where fish is on the menu instead of meat. Also called The Feast of the Seven Fishes, the ritual of La Viglia has been handed down from generation to generation over the centuries. All recipes








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Recipe by Back To Organic at https://www.backtoorganic.com/homemade-rich-lobster-stock/