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Recipe

Lobster Stock

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 6 cups

Ingredients

  • shells from 4 1/2 pounds of fresh lobsters
  • 2 1/2 quarts water
  • 2 onions halved
  • 1 stalk celery cut into quarters
  • 1 carrot cut into quarters
  • 1 cup chopped tomato
  • 1 sprig thyme
  • 1 bay leaf
  • 3 black peppercorns

Directions

  • Rinse lobster shells, including the heads, and place in a large stock pot with the remaining ingredients. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheese cloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have 6 cups.

    Stock can be frozen for up to 6 months.