Easy recipe for lobster stock made with leftover shells that most people would discard. Makes one quart of luxurious broth that makes the perfect base for seafood soups or just a cup to sip.
Bring to a boil and skim off any foam that comes to the top.
Reduce heat to a low simmer, cover and continue cooking for 3 hours.
Remove from heat. Cool to room temperature. Strain into a glass mason jar and refrigerate. Lobster broth will be good for about 3-4 days. Freeze it if you will not use it within that time.
You may substitute leftover shells from a crayfish boil as desired. Crawfish look like little lobsters anyway, don't they?