Lobster Stock

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.