1 onion, peeled and quartered

1 stalk celery, cut into chunks

1 carrot, peeled and cut into chunks

2 cloves garlic, peeled and halved

1 tablespoon (15 ml) olive oil

6 cups (1.5 litres) crushed cooked lobster shells (see note)

1 tablespoon (15 ml) tomato paste

1 cup (250 ml) white wine

1 tomato, cut into wedges

1 teaspoon (5 ml) black peppercorns

1 bay leaf

1 clove

Water

In a large saucepan, sauté the onion, celery, carrot, and garlic in the oil for about 3 minutes. Add the lobster shells and tomato paste and cook, stirring, for about 3 minutes.

Deglaze with the wine and reduce by half. Add the tomato, peppercorns, bay leaf, and clove. Cover with water and bring to a boil. Simmer very gently, uncovered, for about 1 hour and 30 minutes. Pass through a fine sieve or through a sieve lines with several layers of cheesecloth. Let cool, then refrigerate or freeze.

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