Lobster Stock

Caroline McCann uses roasted lobster carcasses to make a rich and flavoursome stock for use in soups and sauces
Lobster Stock
  • Rating:
  • Serves: Makes 1.5 litres
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 lobsters carcasses
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stick of celery, diced
  • 2 tbsp tomato purée
  • 2 tbsp plain flour
  • 4 tbsp brandy
  • 1.75 litres fumet, (concentrated fish stock)
  • handful of stalks parsley
  • 1-2 sprigs of tarragon


1. Preheat the oven to 190°C/gas 5.

2. Clean the carcasses, making sure the inside of the chest is removed - it would give a bitter taste if roasted. Smash the shells using the flat side of a meat tenderiser. Put them in a roasting pan and roast for about 20 minutes, stirring occasionally, until almost caramelised.

3. Transfer the carcasses to a stockpot or large saucepan. Add the oil and warm over medium heat. Add the diced onion, carrot and celery, and sweat for a minute or so.

4. Stir in the tomato paste and flour, and cook for another 2 minutes.

5. Deglaze the pan with the brandy, scraping the bottom of the pan to gather up all the little bits of lobster.

6. Pour in the fumet and bring to a simmer. Add the parsley and tarragon. Cook for 1 hour.

7. Pour the stock through a conical sieve (chinois), or muslin-lined fine sieve. Discard the debris. Unless using immediately, allow the liquid to cool completely before storing in the fridge.

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