Cod Braised in Savory Lobster Broth, With Leeks, Mushrooms and Lobster

Ingredients

The lobster and broth:

• 1 2-pound lobster
• 1 medium onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 6 cloves garlic, peeled and sliced
• 2 tablespoons olive oil
• 4 ½ cups water
• 1 cup white wine
• ⅓ cup tomato paste
• 4 sprigs fresh tarragon
• 4 sprigs fresh thyme
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon saffron
• 1 teaspoon black peppercorns
• 2 bay leaves
• Salt and freshly ground black pepper to taste

The cod and vegetables:

• 4 4- to 5-ounce cod fillets that are 1-inch thick or, if unavailable, use larger fillets halved or quartered
• 2 tablespoons olive oil
• 2 small carrots, peeled and thinly sliced on the bias
• 2 medium leeks, white and light green parts only, chopped
• ½ pound shiitake mushrooms, stemmed and sliced
• Salt and freshly ground black pepper to taste
• 3 tablespoons chopped Italian parsley

Four servings

Preparation

1. To cook the lobster, bring a large pot of salted water to a boil. Add the lobster, cover and cook for 10 minutes. Remove the lobster and set it aside to cool. Reserving the shells, remove the meat from the tail and claws and cut it into 3/4-inch chunks and refrigerate. Split the body shell in half and remove the head sac. Cut the body into smaller pieces. Set aside.
2. To make the broth, preheat the oven to 425 degrees. Place the lobster shells in a metal roasting pan with the onion, carrots, celery and garlic. Drizzle with the olive oil. Roast for 30 minutes, stirring twice, then transfer the shells and vegetables to a large pot.
3. Place the roasting pan over medium-high heat and deglaze with a 1/2 cup of the water. Add this liquid and the wine and tomato paste to a pot with 4 cups of water. Bring to a boil. Skim the broth, then reduce to a simmer. Add tarragon, thyme, pepper flakes, saffron, peppercorns and bay leaves. Partially cover and simmer for 1 to 1 1/4 hours. Strain and season with salt and pepper.
4. To make the cod, trim the fish if needed and check for bones. Keep refrigerated. Heat the olive oil in a large skillet over medium heat. Add the carrots, leeks and mushrooms and saute until the vegetables are softened, about 5 minutes. Add the lobster broth and bring to a boil. Reduce to a simmer. Season the cod with salt and pepper and place in the pan. Cover and cook until just cooked through, about 8 minutes. Add the lobster meat, re-cover, remove from heat and let stand for 2 minutes.
5. Using a slotted spoon, remove the cod and divide among 4 soup plates. Arrange the vegetables and lobster meat around the fish and spoon the broth over the top. Sprinkle with parsley and serve with toasted, crusty bread

2 hours 20 minutes