Lobster Stock

• 1/2 cup olive oil
• Shells from 5 cooked lobsters, rinsed
• 1 onion, roughly chopped
• 2 bay leaves
• 10 peppercorns

1. In a large stockpot, heat the oil over medium-high heat.
2. Add the lobster shells and saute for 1 minute.
3. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns.
4. Bring to a boil, then reduce heat to low and simmer for several hours or overnight.
5. (The longer it simmers, the better.)
6. Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.

olive oil, lobsters, onion, bay leaves, peppercorns

Taken from cooking.nytimes.com/recipes/1016095 (may not work)