We like to say that chicken broth makes the world go ’round in this family. While that’s true and hands down one of the most used items in my kitchen, its nice to change it up a bit. Enter Lobster stock. Just as easy to make but with a much short shelf life. It’s perfect for soups, and risottos or any fish dish where it calls for extra liquid! Also freezes well – just make sure to label it so you don’t accidentally defrost it, instead of chicken broth……

Recipe

• 2 Lobster tails – meat removed
• 3 green onion stalks – diced
• 1 carrot – diced
• 1 lemon – cut in wedges
• bunch of fresh Parsely – chopped
• bunch of fresh Thyme – chopped
• 6 cups of water

Combine all ingredients in stock pot. Bring to a boil, then simmer for 1 hour. Strain out shells and veggies. Let cool and store in the fridge for a few days or in the freezer for 3 months.

Bon Appetit!