Ingredients

4-6 cups shellfish shells, from shrimp, lobster, and/or crab 1/2 cup dry white wine 1 large yellow onion, sliced or chopped 1 carrot, roughly sliced or chopped 1 celery stalk, roughly sliced or chopped 2 Tbsp tomato paste 2 sprigs of thyme Several sprigs parsley 1 bay leaf 10-15 whole peppercorns 2 teaspoons salt

Description

Years Ago, On A Little Island Off The Coast Of Marblehead, Massachusetts, A Friend's Aunt Showed Me How To Eat A Lobster, Including The Fine Art Of Sucking The Tender Meat And Juice Out Of The Spindly Legs. It Was July, When Lobsters Are In Season, And W

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