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Seafood Stock


  • 1 tbsp extra virgin olive oil
  • 1/4 cup (30 g) chopped onion
  • 1 stalk celery, chopped
  • 1/2 carrot, peeled and chopped
  • Heads and shells of small lobster (1 pound/500 gr)
  • 1/3 cup (80 ml) dry white wine
  • 3 tbsp (45 ml) cognac brandy
  • 1 L fish stock


  • Heat the oil in a heavy stockpot.
  • Add the onion and cook over low heat until it is soft but not brown, about 8 minutes.
  • Stir in the celery and carrot and cook 5 minutes longer.
  • Stir in the lobster heads and shells and the wine and cook until nearly all the wine has evaporated.
  • Add the cognac and cook until it has evaporated.
  • Stir in the fish stock and simmer 30 minutes, skimming the surface as needed.
  • Strain, allow to cool to room temperature, then refrigerate or freeze.