How to Make Lobster Stock. Lobster stew, lobster bisque and seafood alfredo all have one thing in common. They all employ the use of lobster stock as a base ingredient. The thick liquid is more substantial than a broth and can be used to flavor and thicken many seafood dishes. Since it uses either the shells or the tails of the lobsters, it's simple to make; you don't even have to give up your entire lobster!
Prepare Your Seasonings
Cut 1 carrot and 2 stalks of celery into large pieces.
Peel and cut a medium-sized onion into quarters.
Mince 3 peeled cloves of garlic.
Gather the other seasoning ingredients necessary to make lobster stock. You will need 1 tsp. salt, 6 peppercorns, 2 bay leaves and 4 sprigs of fresh parsley.
Combine the vegetables and seasoning in a small bowl and set aside.
Make Lobster Stock
Pour 4 cups of water, or just enough to cover the lobster tails, in a stock pot.
Pour in the vegetables and seasonings and bring the mixture to a slow boil over medium-high heat.
Place the lobster tails or lobster shells in the stock pot. You may need to use a rolling pin to break the shells into smaller pieces if they don't fit on the bottom of the pot.
Reduce the heat and allow the stock to simmer for 15 minutes. This is about how long it will take for the lobster tails to cook. They will begin to turn pink as they cook.
Take the lobster tails out of the stock and put them aside to cool. When they are cool, remove the lobster meat, chop it and set it aside to use in another dish.
Turn the heat up to high and simmer the stock until its volume has reduced by about half. Remove it from the burner when there is no longer foamy "scum" rising to the surface.
Place a strainer over a large bowl and pour the stock through it. Discard any vegetation and retain the liquid.
Use the stock immediately, place it in the refrigerator to use later in the week or freeze it for up to a month.
This recipe will make approximately 2 cups of stock. Leftover lobster meat can be used to make seafood salad or can be used in seafood chowder. As the stock reduces, you will need to skim off any "scum" that comes to the top of the pot.
Don't throw away lobsters that don't seem to be the right color red; Uncooked lobsters are greenish-blue, not red.