If you’re using a cooked lobster, do not steam it again. Remove the meat from the shells and use 3 cups bottled clam juice and 3 cups water to make the stock as directed in the recipe.
Ingredients:
7 cups water, divided
3/4 teaspoon salt, plus more to taste
1 large (2-pound) or 2 small (1-pound) live lobsters (see Recipe Note)
2 tablespoons olive oil
1 medium yellow onion, sliced
1 medium carrot, sliced
1 stalk celery, sliced
2 sprigs fresh thyme
1 clove garlic, sliced
2 tablespoons tomato paste
Pinch cayenne pepper or to taste
1 dry bay leaf
1 cup dry white wine
2 1/2 tablespoons unsalted butter, at room temperature
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