clawshead, empty carapace of 2 steamed lobsters, cut into 3" pieces
1teaspoonfennel seedlightly crushed
dash red pepper flakes
1 14-ounce cancrushed tomatoes in their own juice
1extra largeand deep skillet with a lid
1regular mesh strainer
1fine mesh strainer
In an extra large skillet with 3-4 inch side, heat olive oil over medium heat. Add the onion, celery and garlic and cook until vegetables are tender and fragrant -- do not brown the vegetables and remove from heat if they do start to take on color.
Add the bay leaves, thyme, fennel seed, red pepper flakes and lobster shells -- stir to combine and cook over medium heat for 5 minutes stirring occasionally.
Stir in the tomatoes and white wine and turn up the heat to medium high. Bring the liquids to a boil and cook for 2-3 minutes, then stir in the water, heat the mixture almost to a boil, cover tightly with a lid, reduce the heat to a simmer and cook for 40-50 minutes, stirring occasionally.
Place a standard mesh strainer over a large bowl. In batches, transfer the shells, vegetables and broth to the strainer, pressing on the solids with the back of a spoon to get all of the liquids and juices out of them. Discard the solids. Set a fine mesh strainer over another large bowl or an extra large measuring cup. Pour the liquid through the fine mesh strainer, pressing and stirring with the back side of a spoon. Discard solids. Makes 6-8 cups of stock.
Stock will keep for up to 5 days in the refrigerator or up to 3 months, frozen.