1largetomato(1 medium to large or 2 small - or an 8-10 oz can of diced tomatoes
1 ½lbslobster shell(from your cooked lobster)
8cupswater(or enough to cover all of your shell and vegetables)
each, salt & pepper(to taste)
Bring a large stock pot to medium high heat. Add the vegetable oil and start adding the chopped onion, celery, carrots, tomato, and parsley. Stir the vegetables and cook for 1-2 minutes.
Add the lobster shells (from your cooked lobster, broken into smaller pieces if necessary to fit into your stock pot), then add the water, small amounts of salt and pepper (the stock will be simmered over a long period of time, reducing, and can get too salty fast if you add too much at the beginning), and bay leaf.
Bring everything to a rapid boil, then reduce the heat and simmer for 1-2 hours. Taste during the simmering process to check the flavor, add salt and pepper as needed (to taste). Remove from heat after simmering and either use right away, or store in an airtight container(s) for use later.