My family has a tradition of having lobster tail with filet mignon around the beginning of each new year. This year, for the first time, I made a lobster stock out of the tail shells that remained after our engorgement. You simply add water, salt, pepper, onions, and some chopped celery to the shells. Boil for hours. Pour through a sieve to remove the solids, then boil down the liquid. I boil it until it's about 2 cm on the bottom of a 4-quart saucepan, then I pour the liquid into an ice cube tray. Freeze the stock, then transfer to Gladware containers for long-term storage. Use the stock liberally in sauces and soups. It rocks.

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