Get two lobsters, cook the tails and claws. Remove the shells, clean the heads. Wrap it all up in a huge towel and use a hammer to bust it all up. Saute until reddish brown, a little burnt is fine.
Now it's time to add mirepoix. It's up to you whether or not you want to saute this. Add tomato paste directly to the pan and saute a bit.
Deglaze with white wine.
Put the whole lot in a pot and cover with water. Add 1-2 bay leaves, thyme, parsley, 10 whole peppercorns.
Simmer for about 45 minutes to an hour.
Strain.
Add a cup or so of clam broth.
Get a little stock in a bowl, add a little salt, or not, taste. |