Step 1

Heat the water in a large stockpot just to under a boil. Add a teaspoon of salt.

Step 2

Add any uncooked, shelled lobster to the water.

Step 3

Once the shells turn red, and the meat is almost cooked through, transfer the lobsters to an ice bath to stop the cooking process.

Step 4

If using precooked lobster, add them to the water to thaw or warm through, for just a minute or two.

Step 5

Transfer to the ice bath.

Step 6

Once cooled to the touch, remove the meat from the shells and refrigerate the lobster meat for later use.

Step 7

In the same water used to cook the lobster, add in the white wine, lobster shells, celery, onion, garlic, salt, thyme, parsley, bay leaves, seafood seasoning and peppercorns.

Step 8

Allow the mixture to simmer over medium to medium-low heat for about 45 minutes, allowing the flavors to meld together.

Step 9

Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain if desired.

Step 10

If using the lobster stock immediately, keep warm in a saucepan.

Step 11

If storing, allow the stock to cool completely before transferring it to storage containers. Store in the refrigerator for up to a 5 days, or freeze for longer storage.