Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor. Melt butter and oil in a large stockpot over mediumhigh heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. Yield: 6 3/4 cups TAMALES WORLD TOUR SHOW #WT1A22 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #806 by Holly Butman
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 76 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 485.3mg||149 %|
|Sodium 778mg||27 %|
|Potassium 1790.3mg||47 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.2g|
|Protein 69.6g||99 %|
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Calories per serving: 480
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