Maine Lobster Stock

Use Lobster Stock in lobster bisque or soup, lobster consommé, cioppino, bouillabaisse, seafood paella, rice dishes, pasta dishes, grain dishes, as sauces for fish or in any recipe you might make that requires "stock" or "broth."

Lobster Stock


  • Lobster shells
  • Celery
  • Butter
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika


  1. The shells are put into a roasting pan with diced onions and celery and a bit of butter. They’re roasted just until aromatic in a 400 degrees F oven. Stir them around a few times and don’t burn them. If you boiled or steamed your lobster this might take a bit longer to get that “toasted” aroma.
  2. Crush the shells in a saucepot with a potato masher or a pair of tongs and add just enough water to cover the shells, and if you like some white wine.
  3. Add about 1 tablespoon of tomato paste and 1/2 teaspoon of paprika per cup of water and bring to a boil then simmer slowly for about an hour.
  4. Strain through a fine mesh strainer.
  5. Use right away or freeze quickly for later.

By: Jon Middleton

Recipe used with permission from: Maine Lobster Promotion Council

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