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" Recipe courtesy of chef Jasper White. SERVINGS Makes 1 gallon. INGREDIENTS 15 lobster bodies 1 cup fennel, 1-inch dice 2 cups onion, 1-inch dice 1 cup celery, 1-inch dice 1 cup carrot, 1-inch dice 1 bottle white wine 6 sprigs thyme 1 head garlic 3 cups chopped tomatoes (canned is okay if fresh are not available)  6 peppercorns 2 bay leaves 5 quarts cold water 1/2 cup canola or grapeseed oil 1 cup tomato paste PREPARATION 1. Split lobster bodies and remove innards. All dark green roe (and any meat) should be saved for an alternate use. Rinse shells under cold water and cut into smaller pieces with a cleaver. 2. In a large saucepan, heat oil until lightly smoking. Add lobster shells and stir frequently, letting them cook 4 to 5 minutes (do not burn). Add vegetables and continue to cook 6 to 8 minutes or until vegetables begin to caramelize. 3. Stir in tomatoes and white wine. Bring to a quick boil and add remaining ingredients. 4. Bring back to a light boil and skim well. Reduce to a simmer and cook 2 1/2 hours. 5. Strain stock through a fine-mesh sieve, making sure to press out extra moisture from shells. Chill stock completely and store in refrigerator 2 to 3 days. Back to chef White&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a550/lineage-lobster-stock-recipe/>