18 quarts water, divided
6 T. salt
2 (2 1/2-lb.) whole lobsters
1 T. olive oil
1 C. coarsely chopped fennel bulb
1 C. coarsely chopped parsnip
1 C. coarsely chopped carrot
1/2 C. coarsely chopped celery
2 whole garlic heads, halved horizontally
1 large onion, quartered
2 C. dry white wine
2 sprigs fresh parsley
2 sprigs fresh thyme

Bring 15 quarts of water and salt to a boil in a 19-quart stockpot; plunge lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 8 minutes for small lobsters (1 to 1 1/4 lb.) and 10 minutes for larger lobsters (1 1/2 to 2 1/2 lb.). Drain well; cool completely. Remove meat from cooked lobster tails and claws; reserve meat for another use. Rinse out head portion of lobsters. Place lobster shells in a large heavy-duty zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin. Heat oil in a Dutch oven over medium-high heat. Add fennel and next 5 ingredients (fennel through onion); sauté 5 minutes or until vegetables are lightly browned. Add 3 quarts of water, crushed shells, wine, parsley, and thyme; bring to a boil. Reduce heat, and simmer 1 hour. Strain shell mixture through a sieve over a bowl, reserving stock. Discard solids.

Yield: 10 C. (serving size: 1 C.)
Calories: 25
Fat: 1.4g
Fiber: 0g