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Seafood Stock

Seafood Stock


  • Lobster Body, Legs, Shells
  • Shrimp Shells
  • Crab Shells
  • 1 Onion (rough chop)
  • 2 Carrots (rough chop)
  • 2 Celery Stocks (rough chop)
  • 2 Bay Leaves
  • Ground Pepper
  • 6-8 Cups of Water


  1. Place everything into a crockpot.
  2. Pour approximately 6-8 cups of water on top of the shellfish and vegetable mixture, enough to just cover the top (size of your crock pot will vary how much water you add).
  3. Cook on high for 6-7 hours.
  4. Turn the heat off, let cool for 1-2 hours.
  5. Strain through a very fine strainer to ensure no shells sneak through.
  6. Cool overnight in the refrigerator.
  7. Pour the stock in one-gallon size freezer bags, but only fill ½ way.
  8. Double up on the freezer bag and lay flat in your freezer.
  9. When ready to use simply take out of the freezer and place in cool water or put a bag in a large bowl to defrost.

Dishes that you can use with your seafood stock

  • Seafood Newburg
  • Chowder
  • Seafood Risotto
  • Paella

Watch How To Make It