2 1/2 pounds lobster shells (about 4 small lobsters)
2 cups coarsely chopped celery
2 cups coarsely chopped fennel bulb
1 cup coarsely chopped carrot
2 tablespoons no salt-added tomato paste
2 medium onions, peeled and halved (about 1 pound)
5 quarts water
How to Make It
Preheat oven to 450°.
Arrange shells in an even layer in a shallow roasting pan. Bake at 450° for 30 minutes or until toasted.
Transfer shells to an 8-quart stockpot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.
Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.