Make the best use of your lobsters. Keeps refrigerated up to 3 days or frozen up to 6 months.
Makes about 4 cups
- 1/3 cup good-tasting olive oil
- Shells and legs from two 1.5-pound lobsters, cut into 2-inch pieces
- 2 medium onions, halved and thinly sliced
- 6 cloves garlic, peeled and crushed
- 1 bay leaf
- 5-6 sprigs fresh thyme
- A dash of hot pepper flakes
- 2 cups dry white wine
- 1 14-ounce can whole peeled tomatoes
- Coldwater to cover
- Salt and freshly ground pepper to taste
- Film a large skillet (14-inch) with olive oil and heat over medium-high heat. When the oil begins to shimmer, add the lobster shells, onions, garlic, bay leaf, thyme and hot pepper. Sauté, stirring often, 6-8 minutes, until the onions are softened and the lobster shells are fragrant. Reduce the heat to medium if the onions begin to brown.
- Add the wine and the tomatoes with their juices, and return to a simmer. Cook another 5 minutes, then add enough cold water to cover the shells. Return to a simmer, then reduce the heat to medium-low and continue to gently simmer another 30-40 minutes. Add salt and pepper to taste and remove from the heat.
- When slightly cooled, pour the broth through a fine strainer. Let it cool completely before refrigerating or freezing.