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1
Bring 3 gallons of heavily salted water to a boil on your stovetop.
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2
(The water should be as salty as the ocean.)
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3
Prepare an ice bath.
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4
Place the lobsters in boiling water, return the water to a boil and cook the lobster for 5 minutes.
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5
Remove the lobsters and place in ice bath for 15 minutes.
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6
Transfer lobsters to a cutting board; separate the tail and claws from the lobster.
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7
Use a pair of heavy kitchen shears to cut the tail directly in half lengthwise.
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8
The meat and shell should remain connected.
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9
Crack the claws and arms to remove all useable meat.
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10
Reserve the lobster tails and claw meat for the next days use.
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11
Use the kitchen shears to cut the head into 2 inch pieces.
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12
Prepare the Zuppa: Heat the canola oil in a large, heavy-bottom saucepan.
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13
Add the lobster headpieces, shrimp shells and fish bones, and saute for 5 minutes.
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14
Add the sliced fennel, onions, carrots, garlic, celery and tomatoes, and cook for 10 minutes on low heat.
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15
Deglaze with the brandy and white wine, and cook for 3 more minutes.
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16
Cover the bones and vegetables by one inch of cold water.
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17
Bring to a simmer over high heat and cook on low for 45 minutes.
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18
Strain the liquid through a fine mesh sieve.
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19
Place the orange and lemon peels, basil, parsley and red pepper flakes in the strained liquid to steep over night in your refrigerator.
