3 whole lobsters or 2 lbs lobster bodies and tail shells with gills and tomalley removed
3 tbsp butter or olive oil
2 small onions, skins included, cut in half
2 stalks celery, leaves included, coarsely chopped
5 sprigs fresh thyme
5 sprigs fresh flat-leaf parsley
1 tbsp black peppercorns
1 cup dry white wine
3 quarts water

1. Many stores sell lobster tail and body shells, or you may have some carcasses from a previous lobster feast; if so, skip directly to Step #2. If using live or whole uncooked lobsters, par-boil them for 3 minutes in salty water (the water should taste like the ocean), then immediately place in an ice water bath to stop the cooking process. After 10 minutes, remove the lobsters from the ice water bath, then remove the claws (all the way to the shoulder) and tail meat; place in an airtight container in the fridge and use within 24 hours.

2. Prep your lobster bodies by removing the gills and tomalley (the yellow mustard-looking stuff). Tomalley is delicious, though possibly toxic if taken from a lobster that was harvested in contaminated waters. Tomalley can be used in many ways (some people add it to melted butter for dipping), but will create a grayish and smelly stock.

3. In a large stockpot, melt the butter over medium heat then add everything but the wine and water. Sauté, crushing the lobster shells with a wooden spoon, until aromatic, about 8 minutes. Pour in the wine and enough water to cover everything by at least 1/2″, about 3 quarts.

4. Bring to a boil then reduce heat to med/low and simmer for 45 minutes. Be careful not to overcook the broth, which can ruin the smell and taste.

5. Strain through a colander lined with 3 layers of cheesecloth, then cool. It will last a week in the fridge and up to six months in the freezer.

* Make a shellfish stock using the same method but with shrimp, crab, or crawfish shells (or a combination).
* Uses for lobster stock: soups (bisques especially) and braises are especially rich and delicious, and nothing beats making a risotto or paella using lobster stock.