A pair of large lobster shells have been sitting in our freezer, and I finally got around to making stock with them. I covered them in water in a large pot and boiled for 1.5 hrs. At the end of boiling, I stirred in two packets of ramen powder (I keep extras in the pantry for impromptu seasoning), let cool, then transferred into vessels and placed in the fridge.
Last night, I used the lobster stock to cook brown rice. Just add 2 cups of stock per 1 cup of rice. The rice absorbs the stock flavors well.
ATB 