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Lobster Stock Recipe-1579

Photo by: Joseph De Leo
Comments: 0


Yield: Makes about 2½ cups


  • 3 tablespoons corn oil
  • 1 pound cleaned, uncooked lobster shells (from about three 1¾-pound lobsters), coarsely chopped
  • ¼ cup brandy
  • 2 medium cloves garlic, peeled and cut across into very thin slices
  • 3 large shallots, peeled and cut across into very thin slices
  • ¼ small fennel bulb, cut across into very thin slices
  • 2 tablespoons tomato paste
  • 4 cups water


1.  Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (the shells may stick to the pot). Stir them slightly and continue cooking, stirring from time to time, until the shells are well browned but not burned, about 5 minutes.

2.  Add the brandy, garlic, shallots, and fennel. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Stir in the tomato paste. Turn the heat to medium-low and cook until the vegetables are soft, about 3 minutes.

3.  Stir in the water and bring to a boil. Boil for 15 minutes. Remove from the heat and let stand for 10 minutes. Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.  Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

© 1998 Eric Ripert and Maguy Le Coze

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings.

107kcal (5%)
11mg (1%)
2mg (3%)
5mcg RAE (0%)
0mg (0%)
15mg (1%)
1g (3%)
8g (13%)
0mg (1%)

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