Thanks to David from 3Tides, I have seven good sized lobster bodies cut into small pieces simmering on the stove right now in a brew that makes Greg's head swoon and my stomach do flip flops! I'm making lobster stock....something I will never taste as I am allergic to shell fish. The smell makes me queezy, but Greg said it was pure heaven, so I'll take his word for it.

David told me that most he has checked for making stock do so without using the head sack of the lobster...some of the sites I checked with also say to discard the head and innards before beginning, so I played it safe and snipped off the legs and the little sand digger claws and added those to the claws and the tails in a big pot with all sorts of other good junk and it has to simmer for at least an hour. I put the bodies in another pot and .....are you ready for this?.....tell me how spoiled my dogs are......I'm making them a bisque for dinner out of the bodies!

So, into the lobster stock pot goes:

1 stick butter
3/4 yellow onion chopped
2 medium leeks
3 stalks celery
3 cloves garlic
3 types of fresh herbs: sage, thyme, and lemon balm
sea salt and pepper to taste
all get sauteed until lightly brown
add:
3 cups vegetable stock
the cut up lobster with drippings from shells
enough white wine and water to cover shells (i used almost about 3/4 bottle of wine, but then again, I'm a lush)
also added a bit of tomato sauce I had left over from lunch (optional)

So thats what simmering so far.
I've decided to try making curried potato leek soup with the stock to see how that is first and then go experimenting from there.

I'll let you know how it ends.
Thank you David!

Enjoy,
Seth