With Turkey Chili

How to Make Seafood(Lobster & King Crab) Stock

How to Make Seafood Stock

Welcome to “How To” on Eating In Bed!  It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!

You may not know it, but stock is amazing!  It’s the culmination of using all the parts of an animal to make a flavorful liquid base.  It’s the process of slowly simmering all the bones, shells, innards, of whatever you’re eating and turning it from a flavorful water into an insanely condensed essence of the creatures your simmering.  Today we’re going to be focusing on King Crab and Lobster!  Both are usually really expensive, and I recommend making this when you see these delights on sale.  I got the 2lbs of crab for about $15 on sale, and the lobsters were $15 for the 4, so it cost a grand total of $30 for quite a few recipes and an insanely flavorful stock.  I had the bad luck of not having garlic and having purchased an onion that had gone bad, so I decided to just go with the delicate flavors of the lobsters and crabs themselves.



  • 2lbs King Crab Leg Clusters
  • 4 Lobster Tails
  • 3-4 Lemons
  • 2 Tbsp Dill
  • 1-2 Bay Leaves
  • 2 Tsp Red Wine Vinegar
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Black Pepper
  • Lots of water
  • A Strainer
  • Cheesecloth



  1. Harvest all the meat from the crab and lobsters, if they’re raw add them to boiling water in a large pot for 3-4 minutes before harvesting the meat
  2. Add all the shells to the boiling water they were cooked in and fill it to the top with more water
  3. Squeeze in the juice of two lemons, then throw in the lemons
  4. Lower heat to simmer
  5. Let cook about 30-40 minutes until the water’s more than half gone
  6. Add the juice of another lemon, and the lemon itself
  7. Add 1 bay leaf
  8. Refill with water
  9. Return to simmering
  10. Reduce another 30-40 minutes
  11. Add the juice of the last lemon, and then throw the lemon in there too
  12. Add 2nd bay leaf
  13. Reduce another 30-40 minutes
  14. Refill with water
  15. Add Red Wine Vinegar, garlic salt, and black pepper
  16. Reduce another 30-40 minutes
  17. Refill Water
  18. Add dill, and an extra tsp of black pepper
  19. Reduce another 30-40 minutes
  20. Remove from heat
  21. Pour the stock through a strainer lined with cheesecloth (removing the big chunks of shell before straining) into a capturing vessel, like a Tupperware
  22. Clean the pot
  23. Return the strained liquid to the pot
  24. Taste it, and season it as needed.  (If it’s a bit bland, at some salt, if it’s salty add some water, if it’s mild add a little more lemon and dill)


Now you’ve successfully made your first seafood stock, and you did it in style too.  Just imagine what your friends will say when you present them with a lobster couscous dish that not only has big meaty chunks of lobster, but all the couscous itself is drenched in lobster and king crab flavor.  You could really cook any starch in it and it would taste great.  Do you have a steamer?  Think about steaming a halibut filet with lobster stock, or even better, why not poach that halibut in the lobster stock.  Your possibilities are quite endless.  Anything you use water for in cooking, you can pretty much replace with your lobster and king crab stock!


Do you have recipes for meat/poultry/vegetable stocks?  I’d love to hear them!  Be sure to comment and let me know what you think of my seafood stock!


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