- shells from 4 1/2 pounds of fresh lobsters
- 2 1/2 quarts water
- 2 onions halved
- 1 stalk celery cut into quarters
- 1 carrot cut into quarters
- 1 cup chopped tomato
- 1 sprig thyme
- 1 bay leaf
- 3 black peppercorns
Rinse lobster shells, including the heads, and place in a large stock pot with the remaining ingredients. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheese cloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have 6 cups.
Stock can be frozen for up to 6 months.