5 Ways to Cook With Lobster Shells

Once you’ve broken down a lobster and removed all of the meat, you’re left with a pile of shells. Don’t throw them away, yet! Instead, use them to enrich these already lobster-packed dishes.

Once you’ve broken down a lobster and removed all of the meat (using the method chef Michael Anthony reveals in this video), you’re left with a pile of shells. Don’t throw them away! Instead, use them to enrich these already lobster-packed dishes.

Lobster Bouillabaisse

Use lobster shells to make a broth from scratch for this fantastic seafood soup. Ted Allen's simplified version of the Proven?al seafood stew narrows the six or more kinds of seafood down to just lobster, a firm fish, and either mussels or clams.

:Get the Recipe: Ted Allen's Lobster Bouillabaisse

Lobster Macaroni and Cheese

Shells are the secret flavor booster in this decadent recipe. Separated from the meat, they're cooked with aromatics, wine, milk, and cream to infuse the sauce with a surprising depth of lobster flavor. 

:Get the Recipe: Lobster Mac and Cheese

Lobster Bisque

Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Former F&W editor Mary-Frances Heck seasons this classic bisque with mirepoix, sherry, and herbs and then thickens with fragrant jasmine rice.

:Get the Recipe: Lobster Bisque

Lobster with Fideos

This dish resembles paella. But instead of rice, it calls for fideos, fine vermicelli-like pasta. Here, the pasta browns in hot oil until toasty, then cooks slowly in a deliciously rich stock made with the lobster shells.

:Get the Recipe: Rossejat de Fideos

Lobster Gravy

Brown lobster shells in oil, cook with vegetables, and combine with tomato paste, broth, roux, and spices before straining and reducing for this rich, make-ahead breakfast sandwich sauce.

:Get the Recipe: Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy