3 quarts water
1 Maine lobster, live, 1 pound or up to 5 pounds of leftover lobster shells
1 carrot, coarsely chopped
1 leek, white part only, coarsely chopped
2 celery stalks, coarsely chopped
6 mushrooms, caps and stems, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
5 parsley stems
6 whole white peppercorns
2 garlic cloves, whole, peeled
1 cup dry white table wine
Stock from whole lobster:
In a large stock pot,
bring water to a rolling boil. Place the lobster in boiling water to completely
submerge and cover, quickly returning water to a boil. Add carrot, leeks,
celery, mushrooms, onion, bay leaves, parsley stems, peppercorns, garlic and
white wine. Cover pot and boil 10 to 12 minutes for a hard shell lobster. If
using a new shell lobster, reduce cooking time by 3 minutes.
Immediately remove cooked lobster from stock pot and place on ice until cool
enough to handle. Remove meat and refrigerate until ready to use. Return shell
pieces to lobster stock, bring to boil and simmer gently for 30 minutes. Strain
stock through a colander. You may reserve shells and vegetables for composting.
Stock from lobster shells:
Add lobster shells and hind legs to stock pot in lieu of whole lobster as
described above. Bring to boil, cover and reduce heat to a gentle simmer for 30
minutes. Strain stock through a colander. You may reserve shells and vegetables
The stock is now ready to use, or return to moderate heat and continue to simmer
uncovered for another 30 to 45 minutes, reducing volume and concentrating
flavors. Store stock up to 4 days, refrigerated; or up to 6 months, frozen.
Source: Cooking Maine Lobster: there’s more than one way ... by Julienne
Guyette and friends.