Make the best use of your lobsters.  Keeps refrigerated up to 3 days or frozen up to 6 months.

Makes about 4 cups


  • 1/3 cup good-tasting olive oil 
  • Shells and legs from two 1.5-pound lobsters, cut into 2-inch pieces 
  • 2 medium onions, halved and thinly sliced 
  • 6 cloves garlic, peeled and crushed 
  • 1 bay leaf 
  • 5-6 sprigs fresh thyme 
  • A dash of hot pepper flakes 
  • 2 cups dry white wine 
  • 1 14-ounce can whole peeled tomatoes
  • Coldwater to cover
  • Salt and freshly ground pepper to taste 


  1. Film a large skillet (14-inch) with olive oil and heat over medium-high heat. When the oil begins to shimmer, add the lobster shells, onions, garlic, bay leaf, thyme and hot pepper. Sauté, stirring often, 6-8 minutes, until the onions are softened and the lobster shells are fragrant. Reduce the heat to medium if the onions begin to brown. 
  2. Add the wine and the tomatoes with their juices, and return to a simmer. Cook another 5 minutes, then add enough cold water to cover the shells. Return to a simmer, then reduce the heat to medium-low and continue to gently simmer another 30-40 minutes. Add salt and pepper to taste and remove from the heat.
  3. When slightly cooled, pour the broth through a fine strainer. Let it cool completely before refrigerating or freezing.