Stir-fry the onion, garlic and ginger in 1 tbsp of cooking oil for 3 minutes until onions are soft (stir-frying is optional, but will help to enhance the flavours)
Add the lobster shells and spring onion and stir-fry for another 5 minutes (optional)
Put everything into the soup water (on high heat)
When the water is boiling, turn down the heat to medium and continue to boil for 1 hour.
Once in a while, use the oil scooper to scoop out extra oil and foam that may rise to the surface
Add salt to taste (I use about 1 tsp)
Serve and enjoy
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at https://www.thechinesesouplady.com/lobster-broth/