Lobster Stock

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4 (1 1/2 pound) lobsters or 4 pounds crayfish

8 tablespoons (1 stick) unsalted butter

1/4 cup olive oil

2 medium onions, finely chopped

2 carrots, peeled and chopped

2 stalks celery, peeled and chopped

1 1/2 teaspoons salt

2 cups dry white wine

1 cup Madeira

5 cups fish stock, clam juice, or water

3 cups tomato juice

1 head garlic, with skins, cut in half horizontally

1/2 bunch fresh parsley, with stems

1 tablespoon black peppercorns

2 bay leaves

1 1/2 teaspoons dried tarragon

1 teaspoon dried thyme

1/2 teaspoon cayenne