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Lobster, Shrimp and Corn Stock


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  • 2 Lobster Tails, in shell
  • 1 lb shrimp, shell on
  • 2 ears of corn
  • 1/8 cup vegetable oil
  • 2 ribs celery, quartered
  • 2 tomatoes, coarsely chopped
  • 1 yellow onions, peeled and quartered
  • 1 carrot, peeled and coarsely chopped
  • 1 head of garlic, cut in ½
  • 2 springs of thyme
  • ½ tsp salt
  • ½ tsp black pepper



Step 1

• Bring a pot of water to boil and drop the lobster tails and cook, covered for 5 min
• Transfer the lobster tails with tongs to a large bowl of chilled ice water to cool
• When the lobsters are cool enough to handle, crack the shells, remove the meat and coarsely chop.
• Reserve the lobster shells and add to the shrimp shells
• Reserve the lobster meat, add to shrimp meat, cover and refrigerate
• Cut the kernels from the corn, and reserve for the chowder, reserve the cobs
• To make the stock, in a very large pot, heat the oil over medium high heat
• Add the shells and cook, stirring, for 5 minutes
• Add the corn cobs and remaining stock ingredients and stir well
• Cover with water by 2 inches and bring to a boil
• Reduce the heat to medium low and simmer until reduced by half, about 4 hours, stirring occasionally
• Remove from the heat and strain through a fine mesh strainer, set aside

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