Lobster Stock

  • Preparation 20 MIN
    Cooking 2 H
  • Makes 1.25 litres (5 cups), approximately
  • Freezes



  1. In a large saucepan, sauté the onion, celery, carrot, and garlic in the oil for about 3 minutes. Add the lobster shells and tomato paste and cook, stirring, for about 3 minutes.
  2. Deglaze with the wine and reduce by half. Add the tomato, peppercorns, bay leaf, and clove. Cover with water and bring to a boil. Simmer very gently, uncovered, for about 1 hour and 30 minutes. Pass through a fine sieve or through a sieve lines with several layers of cheesecloth. Let cool, then refrigerate or freeze.


Rinse the lobster carcass before crushing.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.