Lobster Broth
Chill as quickly as possible if not using both immediately. After it has cooled, cover it tightly and refrigerate.
YIELDS 8 cups
INGREDIENTS
- 1 or 2 whole lobsters (about 2 pounds total; more is fine)
- 12 cups water
- 1 cup dry white wine
- 3 yellow onions, chopped
- 5 stalks celery, chopped
- 1 pound mushrooms (any type)
- 4 cloves garlic, minced or crushed
- ½ bunch of parsley
- 4 sprigs thyme
- 2 bay leaves
- ¼ teaspoon fennel
- 1 teaspoon peppercorns
Split the lobsters from front to back and remove the little sacs from behind the eyes of each lobster; discard the sacs. Break the lobster into pieces to make everything fit into the soup pot.
Cover the lobster pieces with the water and bring to a boil. Using a ladle, skim off and discard the white scum that accumulates on the top of the water.
Reduce the heat. Add all the remaining ingredients; cook for 1 hour, pouring in a bit more water as necessary to keep the shells covered.
Check flavor and seasonings, allowing the liquid to reduce and concentrate for 20 minutes longer if you desire a stronger flavor. Strain and discard all solids.
