Prepare and Cook

Take leftover lobster shells and add them to a large stock pot. Add enough water to cover the shells. Then add onion, carrots, celery and peppercorns and parsley if using. Bring pot to a boil and then reduce heat, slightly cover and simmer ingredients for about one hour making sure to stir ingredients periodically. After simmering for one hour take a taste test. If the stock still has a water taste then continue to simmer for an additional hour.

Strain

Once your stock has that flavorful lobster taste and that deep golden color then your stock is done. Turn heat off and allow stock to cool for about 15 minutes. Place a fine mesh strainer over a large bowl and remove lobster shells allowing the shells to drain into bowl. Discard shells and then remove cooked vegetables and discard. Then pour lobster stock through fine mesh strainer to remove any sediment and smaller lobster shells and viola! Allow lobster stock to cool completely and either refrigerate and use the stock within 3-days or freeze up to 3-months.