18 quarts water, divided
\n6 T. salt
\n2 (2 1\/2-lb.) whole lobsters
\n1 T. olive oil
\n1 C. coarsely chopped fennel bulb
\n1 C. coarsely chopped parsnip
\n1 C. coarsely chopped carrot
\n1\/2 C. coarsely chopped celery
\n2 whole garlic heads, halved horizontally
\n1 large onion, quartered
\n2 C. dry white wine
\n2 sprigs fresh parsley
\n2 sprigs fresh thyme<\/p>\n
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); saut\u00e9 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.<\/p>\n
Yield: 10 C. (serving size: 1 C.)
\nCalories: 25
\nFat: 1.4g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n