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
1.Put all the ingredients in a large pot and bring to boil. Reduce the heat and simmer gently for 30 minutes.
2.Remove the stock from the heat. Strain the mixture through a fine sieve.
3.Return the liquid to the stove and simmer until the liquid is reduced by half.
4.Let the stock cool down, then refrigerate or freeze.