The Ferguson Recipes
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| Lobster (Shellfish) Stock 🌄 🍽️ ⏰ |
| Lomi Lomi Salmon 🌄 💤 ⏰ |
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Click to View Image
(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
2 kg lobster bodies
500 g carrots, sliced 3 mm thickness
325 g onions, halved
150 g button mushrooms, sliced 3 mm thickness
90 g leeks, sliced 3 mm thickness
50 g celery, sliced 3 mm thickness
1 tin of extra-fine chopped tomatoes
4 g garlic, sliced 3 mm thickness
5 g thyme
250 g sunflower oil
4 liters cold water
Directions
Heat a large stock pot until very hot.
Add the sunflower oil and lobster bodies to the pot and roast them until the natural liquid has evaporated and they begin to fry rather than steam.
Once the lobster shells are nicely roasted, add the celery, leeks, onions, mushrooms, and garlic to the pot.
Cook the vegetables for a few minutes until they begin to soften.
Add the tin of chopped tomatoes and sprigs of thyme.
Cover the mixture with the cold water.
Bring to a simmer and cook for about 1.5-2 hours.
Strain the stock through a fine-mesh sieve.
For a more concentrated flavor, you may reduce the strained stock by half.
The finished stock should have a beautiful rich red color.
Click to View Image*
Master the art of homemade Lobster Stock, one of the culinary world's six foundational stocks. This Spanish-inspired version roasts lobster shells before adding aromatic vegetables and tomatoes for exceptional depth of flavor. Perfect as a base for seafood paella, bisques, or any shellfish dish where you want that distinctive oceanic richness. The resulting stock has a gorgeous red hue and intense flavor that will elevate your seafood cooking to restaurant quality. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes approximately 2-3 liters of stock before reduction
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 110; Total Fat: 8g (Saturated Fat: 1g); Cholesterol: 15mg; Sodium: 320mg; Total Carbohydrates: 6g (Dietary Fiber: 1g, Sugars: 3g); Protein: 5g; Calories from Fat: 72 (65%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
One of the Six Basic Stocks. This Spanish-style lobster stock is excellent as a base for seafood paella. In the restaurant setting, we often use "Nelson lobsters" (lobsters that didn't make it to market) which are perfectly good for stock but not for serving whole. Just be sure to remove the "dead man's fingers" (gills) as they contain toxins. This stock can also be made with crab shells or prawn heads for different flavor profiles.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
lobster,
shellfish,
stock,
seafood,
spanish
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🍶 Sauces & Dips, 🐟 Fish & Seafood
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Lobster (Shellfish) Stock was added on May 18, 2025 and last updated on May 18, 2025.
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🍶 Sauces & Dips, 🐟 Fish & Seafood
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Lobster (Shellfish) Stock was added on May 18, 2025 and last updated on May 18, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/18/25:
Ground Beef Stroganoff
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
🛠️ What's Changed?
05/18/25:
Ground Beef Stroganoff
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
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