Makes about 1/2 gallon

Ingredients:

4 pounds lobster shells and/or bodies
10 cups water
2 bay leaves
1/2 bunch fresh parsley
2 medium onions, finely chopped
2 large carrots, peeled and chopped
2 stalks celery, peeled and chopped
6 whole peppercorns
6 clove garlic, chopped
1 cup dry white wine
1/3 cup olive oil
3 tablespoons tomato paste
Salt to taste

Place all ingredients in a large stock pot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain the mixture through a fine sieve and discard the solids. Return the mixture to the pot and bring to a boil. Reduce the liquid by half. Let cool and store in the refrigerator or freezer in an airtight container.