Scallops with lobster sauce

Last night, after devouring the lobster tails, I put the shells in some water and boiled them. Then refrigerated the resulting lobster stock. So tonight, I took that stock, boiled it down some more, added butter and white wine, cooked it down some more, quickly cooked scallops in butter, made toast, and poured the lobster sauce over the scallops and toast. Unfortunately, you can't see or smell what that lobster sauce does, but trust me. Among other things, that's the best toast anyone has ever eaten.