Step 1

Put the carcasses (including head, body, legs, tails and tomalley) in an 8 – 12 quart stock pot and cover with water.

Step 2

Bring to a boil and skim scum that forms on the surface.

Step 3

Add everything else (except the salt), turn down the heat and simmer assertively (meaning more than a gentle simmer but less than a full boil) for about one hour. Keep the cover off and let the water evaporate and the broth cook down by a few quarts.

Step 4

Taste and lightly salt the broth. It should have a pronounced lobster flavor with a delicate hint of the herbs and veggies. If it’s still too watered down continue simmering for another 15-20 minutes.

Step 5

Strain with a fine mesh strainer. Chill and transfer to storage containers in the fridge. Freeze whatever you won’t use within 3 days.