1. Film large skillet with olive oil and heat over medium-high heat. While the oil begins to simmer, add lobster shells, onion, garlic, bay leaves, thyme and hot pepper. Saute, stirring often, 6-8 minutes, until the onions soften and the lobster shells are fragrant. Reduce the heat to medium if the onions begin to brown.
2. Add wine and tomatoes with their juices, and return to simmer. Cook another 5 minutes, then add cold water. Return to simmer, then reduce the heat to medium-low and continue to gently simmer for 30-40 minutes. Add salt and pepper to taste and remove from heat.
3. When slightly cooled, pour the broth through a fine strainer. Let cool completely before refrigerating or freezing.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 109.8mg||4 %|
|Potassium 91.6mg||2 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5g|
|Protein 0.8g||1 %|
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Calories per serving: 39
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